Skip to main content
Epicurious

Smoked Potatoes

Image may contain Dish Food Meal and Platter
Christopher Testani

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

Recipe information

  • Yield

    4 Servings

Ingredients

1½ pounds small Yukon Gold or fingerling potatoes
2 teaspoons olive oil
Kosher salt, freshly ground pepper

Special Equipment

Wood chips or chunks for smoking; smoker box for wood chips if using a gas grill

Preparation

  1. Step 1

    Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Scatter a handful of wood chips over coals if using a charcoal grill, or place in smoker box and place over direct heat if using a gas grill.

    Step 2

    Toss potatoes and oil in a medium bowl; season with salt and pepper. Arrange potatoes over indirect heat and close grill lid, positioning top vent directly above potatoes if possible. Smoke potatoes, turning occasionally, until fork-tender, 45–60 minutes. Transfer to a platter and let cool slightly. Tear all or some of the potatoes open if desired.

Nutrition Per Serving

Calories (kcal) 140 Fat (g) 2 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 55
TagsPotatoRoot VegetableVegetableFingerling PotatoSummerSideDairy FreeGluten FreeNut FreeVeganVegetarianGrillingDinnerBon Appétit
Read More
Grilled Purple Sweet Potato Salad
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Dill Pickle Potato Salad
With homemade quick pickles, this will be your new signature side dish.
Smashed Potatoes With Parmesan and Herbs
Crispy, creamy, craggy, and delightfully simple to make.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Loaded Scalloped Potatoes
Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.