Smoked Potatoes: The Ultimate Guide to Perfectly Tender, Crispy, and Flavorful Smoked Baby Potatoes

Potatoes are a beloved staple, serving as a versatile canvas for countless side dishes. While mashed, roasted, or fried potatoes are always a hit, elevating them with a hint of smoky flavor takes them to an entirely new level. These smoked baby potatoes are seasoned to perfection, then slow-cooked on the smoker, resulting in a side dish that’s irresistibly crispy on the outside, wonderfully fluffy on the inside, and infused with an incredible depth of smoky goodness.

If you’re already firing up your smoker for a main course like Smoked Meatloaf, Smoked Chicken Thighs, or a hearty brisket, adding these potatoes is a no-brainer. They cook alongside your other dishes, soaking up all that wonderful wood-fired essence, and transforming into a memorable accompaniment. In about an hour, you’ll have a side that steals the show and perfectly complements any meal, from casual weeknight dinners to impressive backyard barbecues.

Finding exciting and easy side dishes can often be a challenge for home cooks. But these smoked potatoes have quickly become a family favorite in our household. Their delightful texture – tender and creamy inside with a delicate crispness on the exterior – coupled with a simple yet effective spice blend and that unmistakable whisper of smoke, creates a truly satisfying culinary experience. They are proof that sometimes, the simplest ingredients, prepared with a little extra love (and smoke!), can yield the most extraordinary results.

Ingredients for Irresistible Smoked Potatoes

Crafting these flavorful smoked potatoes requires just a handful of common ingredients. The magic truly happens when these simple components combine with the low-and-slow heat of the smoker. Here’s what you’ll need:

Baby Potatoes: These small, tender potatoes are ideal for smoking. Their compact size means they cook relatively quickly and uniformly, and their thin skins crisp up beautifully without needing to be peeled. Varieties like baby gold or red potatoes work wonderfully.
Olive Oil: A tablespoon of olive oil helps to coat the potatoes evenly, ensuring the seasonings adhere well and contributing to that desirable crispy exterior. It also helps to prevent them from drying out during the smoking process.
Salt: Essential for seasoning, salt brings out the natural flavors of the potatoes and the other spices.
Black Pepper: Freshly ground black pepper adds a subtle kick and aromatic depth.
Garlic Powder: A foundational flavor, garlic powder infuses the potatoes with a savory, aromatic quality that pairs perfectly with smoky notes.
Dried Thyme: Earthy and slightly floral, dried thyme is a fantastic herb that complements potatoes and smoky flavors exceptionally well.

While this spice blend is a proven winner, feel free to experiment and customize it to your taste. Other excellent additions include dried parsley, oregano, or a robust Italian seasoning blend. For an even easier approach, a packet of ranch dressing mix can provide a zesty, herbaceous coating with minimal effort.

Essential Equipment for Smoking Potatoes

To achieve perfectly smoked potatoes, having the right tools is key. Luckily, you likely already own most of what you need if you’re a regular smoker enthusiast:

Smoker: Whether you use a pellet smoker, electric smoker, charcoal smoker, or even a gas grill with a smoker box, any method that allows for indirect heat and consistent smoke will work. The key is maintaining a low, steady temperature.
Cast Iron Skillet or Baking Dish: A 10-12 inch cast iron skillet is excellent for even heat distribution and a rustic presentation. Alternatively, an 8-inch square baking dish or even disposable aluminum pans (which are convenient for cleanup and won’t get discolored by the smoker) are perfect for arranging your potatoes in a single layer.
Large Mixing Bowl: For tossing the potatoes with oil and spices to ensure an even coating.
Tongs or Spatula: Useful for stirring the potatoes occasionally during smoking and for serving.

How To Make Smoked Potatoes: Step-by-Step Guide

Smoking potatoes is one of the easiest and most rewarding side dishes you can master. The process is incredibly straightforward, primarily involving seasoning and letting the smoker do all the work. Here’s a detailed breakdown:

Prepare Your Smoker: Begin by preheating your smoker to 225º F (approximately 107º C). Maintaining a consistent low temperature is crucial for infusing the potatoes with a deep smoky flavor without overcooking them too quickly.
Season the Potatoes: In a large mixing bowl, combine the baby potatoes with olive oil, salt, black pepper, garlic powder, and dried thyme. Toss everything together thoroughly until each potato is well coated with the oil and spices. This ensures every bite is bursting with flavor.
Arrange for Smoking: Transfer the seasoned potatoes to your chosen cast iron skillet or an 8-inch baking dish. It’s important to arrange them in a single layer as much as possible. This allows for even cooking and ensures that all sides of the potatoes are exposed to the smoke, promoting a desirable crispness. If your pan is too small, use two pans or work in batches.
Smoke to Perfection: Place the skillet or baking dish directly on the grates of your preheated smoker. Cook for approximately 60-90 minutes. The cooking time can vary based on the size of your potatoes and the exact temperature consistency of your smoker. To check for doneness, simply poke a potato with a fork or the tip of a meat thermometer. They should be tender all the way through, with a slightly crispy exterior.
Serve Immediately: Once the potatoes are fork-tender and beautifully smoked, carefully remove them from the smoker. Serve them hot as a delicious side dish alongside your favorite smoked meats or grilled entrees.

Choosing the Best Wood for Smoked Potatoes

One of the beauties of smoked potatoes is their versatility when it comes to wood choices. Since potatoes absorb flavors readily, almost any wood type will impart a delicious smokiness. You can easily use whatever wood you have on hand or the same wood you’re using for your main dish, ensuring a harmonious flavor profile for your entire meal.

However, if you’re looking to fine-tune the smoky essence, here are some popular options and their characteristics:

Apple Wood: Offers a mild, sweet, and fruity smoke that’s perfect for a subtle flavor without overpowering the potatoes. A great choice if you prefer a lighter touch of smoke.
Cherry Wood: Similar to apple, cherry provides a slightly fruity and sweet smoke, often adding a beautiful reddish hue to the exterior of the potatoes.
Oak Wood: A classic choice, oak delivers a medium-strength, earthy smoke that pairs well with almost anything. It provides a robust flavor without being too intense.
Pecan Wood: Offers a rich, nutty, and slightly sweet smoke, milder than hickory but more distinct than fruit woods.
Hickory Wood: For a stronger, bolder smoke flavor, hickory is a go-to. It imparts a classic barbecue aroma and taste that many find irresistible. Use sparingly if you prefer a less intense smoke.
Mesquite Wood: The most intense of the common smoking woods, mesquite provides a pungent, earthy flavor. Best used for shorter smokes or if you really love a strong smoky taste.
Competition Blend: Many pellet smoker brands offer “competition blends” which are typically a mix of different hardwoods (like hickory, maple, and cherry). These are designed to provide a balanced, universally appealing smoke flavor and work exceptionally well with potatoes.

Ultimately, the “best” wood is a matter of personal preference. Don’t hesitate to experiment with different types to discover your favorite smoky potato profile!

Tips for Achieving Perfectly Smoked Potatoes

While smoked potatoes are incredibly forgiving, a few simple tips can elevate your results from good to absolutely outstanding:

Uniform Potato Size: Try to use baby potatoes of similar size. This ensures they all cook at the same rate, resulting in uniformly tender potatoes. If you have larger potatoes, you can cut them in half or quarters to match the size of the smaller ones.
Don’t Overcrowd the Pan: Arranging the potatoes in a single layer is crucial. Overcrowding will steam them rather than allowing them to smoke and crisp up. If necessary, use two pans.
Toss During Smoking: For maximum evenness in texture and smoke penetration, give the potatoes a good stir every 20-30 minutes. This helps ensure all sides get a chance to crisp and absorb the smoky flavor.
Pre-Washing is Key: Always wash your baby potatoes thoroughly before seasoning, especially since you’ll be cooking them with their skins on.
Experiment with Seasonings: Don’t be afraid to branch out from the basic blend. Onion powder, smoked paprika, a pinch of cayenne for heat, or fresh rosemary sprigs can add wonderful complexity.
Achieving Extra Crispiness: If you desire a crispier exterior, you can increase the smoker temperature to 275-300°F (135-150°C) for the last 15-20 minutes of cooking. Keep a close eye on them to prevent burning.
Consider a Water Pan: While not strictly necessary for potatoes, a water pan in your smoker can help maintain a moist cooking environment, which might keep the potatoes from drying out too much and can enhance smoke ring formation in meats cooked alongside.

Flavor Variations & Customizations

The beauty of smoked potatoes lies in their adaptability. Once you’ve mastered the basic recipe, the possibilities for customization are endless:

Herbs and Spices: Beyond the basic blend, try adding fresh herbs like chopped rosemary, sage, or oregano directly into the mix. A pinch of smoked paprika can deepen the smoky flavor, while a dash of chili powder or cayenne pepper adds a welcome heat.
Garlic and Onions: For a more pungent garlic flavor, you can finely mince fresh garlic cloves and toss them with the potatoes. Adding thinly sliced red onion or chopped bell peppers to the pan before smoking will allow them to soften and caramelize, infusing the potatoes with their sweet and savory notes.
Cheesy Smoked Potatoes: In the last 15-20 minutes of smoking, sprinkle some shredded cheddar, Parmesan, or a blend of your favorite cheeses over the potatoes. Let it melt until gooey and delicious.
Bacon or Pancetta: For an extra layer of savory flavor, cook some bacon or pancetta until crispy, then crumble it and toss it with the potatoes before smoking, or sprinkle it on top just before serving. The rendered fat from the bacon can also be used to coat the potatoes instead of olive oil.
Spicy Kick: Incorporate a pinch of red pepper flakes or a drizzle of your favorite hot sauce into the seasoning mix for those who enjoy a bit of heat.
Creamy Finish: After removing from the smoker, you can toss the hot potatoes with a dollop of butter and a splash of heavy cream for a richer, more indulgent side.

Delicious Serving Suggestions

Smoked potatoes are incredibly versatile and can accompany a wide array of main dishes. They’re a natural fit for any barbecue spread, pairing perfectly with:

Smoked Beef Short Ribs or Smoked Chuck Roast
Pulled pork sandwiches or a rack of sticky ribs
Grilled steak or pork chops
Roasted or Smoked Beer Can Chicken
Burgers, hot dogs, or sausages

Beyond the grill, they also make a fantastic addition to brunch or breakfast as a flavorful alternative to traditional roasted potatoes. Consider chopping them up and incorporating them into a hearty breakfast hash with eggs and bacon. You can also transform leftovers into a unique twist on Classic Potato Salad, adding an intriguing smoky depth.

Storing and Reheating Leftovers

These smoked potatoes are so good, you might not have any leftovers! But if you do, they store exceptionally well and can be enjoyed again. In fact, if you have the space on your smoker, making a double batch is a fantastic idea, as they are super versatile and reheat beautifully.

Refrigeration: Allow the potatoes to cool completely, then transfer them to an airtight container. They will keep fresh in the refrigerator for up to 3-4 days.
Freezing: For longer storage, spread cooled smoked potatoes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating in the Oven: Preheat your oven to 375°F (190°C). Spread the potatoes in a single layer on a baking sheet and reheat for 10-15 minutes, or until heated through and slightly crisp again.
Reheating in an Air Fryer: For the crispiest results, reheat in an air fryer at 375°F (190°C) for 5-8 minutes, shaking the basket halfway through.
Reheating on the Stovetop: Heat a tablespoon of olive oil or butter in a skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until heated through and crispy.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making smoked potatoes:

Do I need to parboil the potatoes before smoking?
No, for baby potatoes at 225°F, parboiling is generally not necessary. They will become perfectly tender during the 60-90 minute smoke. If you were using larger, whole potatoes, or wanted a much faster cook time, parboiling could be an option, but it’s not required for this recipe.
Can I use larger potatoes instead of baby potatoes?
Yes, you can. If using larger potatoes (like Russets or Yukon Golds), you’ll need to cut them into 1-inch (2.5 cm) chunks to ensure they cook evenly and within a reasonable timeframe. Adjust cooking time accordingly; larger pieces may take longer.
What temperature should I smoke potatoes at?
225°F (107°C) is ideal for a gentle, even smoke flavor and tender texture. If you’re short on time or prefer a crispier skin, you can increase the temperature to 275-300°F (135-150°C), but cooking time will be reduced, and you’ll need to monitor them more closely.
Can I smoke potatoes in aluminum foil?
Yes, you can wrap them in foil, creating a foil packet. This will result in very tender, steamed-like potatoes with a less crispy exterior. If you want some crispness, you can open the foil packet for the last 15-20 minutes of smoking. However, using an open pan or skillet allows for better smoke penetration and a nicer texture.
Are smoked potatoes gluten-free and dairy-free?
As written, this recipe is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions. Always double-check your spices and any optional additions for hidden allergens.
How do I know when the potatoes are done?
The best way to check for doneness is to gently pierce a potato with a fork or the tip of a knife. It should slide in easily, indicating the potato is tender throughout. The exterior should also have a slightly crisp texture.

cropped in picture of smoked potatoes on a spooon

★★★★★

5 from 2 votes

Smoked Potatoes

By
Erin Sellin

Smoked Potatoes – baby potatoes that are seasoned and then cooked on the smoker. They get just a little crispy on the outside, fluffy on the inside and full of such great flavor!

Prep:
5 mins

Cook:
1 hr

Total:
1 hr 5 mins

Servings:
4

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Ingredients

▢ 1.5 pounds baby potatoes
▢ 1 Tablespoon olive oil
▢ 1 teaspoon garlic powder
▢ 1 teaspoon dried thyme
▢ 1 teaspoon salt
▢ 1/2 teaspoon black pepper

Instructions

Preheat smoker to 225º F.
Toss potatoes together with the olive oil and all of the spices, mix until everything is evenly coated.

1.5 pounds baby potatoes,
1 Tablespoon olive oil,
1 teaspoon garlic powder,
1 teaspoon dried thyme,
1 teaspoon salt,
1/2 teaspoon black pepper
Arrange potatoes in a single layer in a cast iron skillet or an 8 inch square disposable pan.
Place on smoker and cook for 60-90 minutes, until the potatoes are fork tender.
Remove from the smoker and serve immediately.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:
5 minutes

Cook Time:
1 hour

Total Time:
1 hour 5 minutes

Course:
Side Dish Recipes

Cuisine:
American

Servings:
4

Calories:
192

More Delicious Recipes For The Smoker

If you’ve fallen in love with the magic of smoker-cooked foods, you’re in luck! There’s a whole world of smoky delights to explore. Here are some other fantastic recipes to try on your smoker:

Smoked Chicken Thighs
Smoked Beer Can Chicken
Smoked Chuck Roast
Smoked Beef Short Ribs
Smoked Mac and Cheese
Smoked Pork Belly
Smoked Pork Chops

Embrace the Flavor of Smoked Potatoes

In conclusion, these smoked baby potatoes are a game-changer for anyone looking to elevate their side dish game. Their perfect balance of crispy exterior, fluffy interior, and incredible smoky depth makes them an unforgettable addition to any meal. Easy to prepare and endlessly customizable, they’re sure to become a cherished recipe in your repertoire. So, fire up your smoker and get ready to enjoy the best potatoes you’ve ever tasted!

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