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    • Smoked potatoes with maple and rosemary

    Preparation :15 min Cooking :1h45 min
    Difficulty :medium
    Servings :4 to 6

    The idea of smoking potatoes came to me by attending a cooking workshop with Mr. Steven Raichlen at the Zeste studio. The flavours of maple, smoke and rosemary complement each other wonderfully. I love serving these amazing potatoes with a homemade ham, grilled meat or at brunch! Please note : I doubled the recipe for the picture.

    Ingredients

    • 3 lb small potatoes with skin, washed  (a little bigger than the grelots)
    • 3 tablespoons olive oil
    • 1/2 cup maple syrup
    • 2 tablespoons fresh rosemary, chopped + 2 whole sprigs
    • 2 tablespoons Belgian-style blond beer
    • Salt and freshly ground pepper
    • Maple smoking wood

    Preparation

    • Boil the potatoes for about 12 minutes or until tender. Drain and set aside.
    • In a bowl, add the rest of the ingredients then generously season with salt and pepper. Toss.
    • Preheat your smoker to 200° F.
    • Place the potatoes in a large aluminum pan and pour the mixture over it. Season with salt and pepper and toss gently. Place in the smoker and smoke for 1h30, adding a handful of wood every 15 minutes. Maintain temperature at 200 ° F and toss gently from time to time, splashing the potatoes with juice in the bottom. Serve with this same delicious juice!
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    Smoked potatoes with maple and rosemary

    • Preparation : 15 min
    • Cooking : 1h45 min
    • Servings : 4 to 6

    Ingredients

    • 3 lb small potatoes with skin, washed  (a little bigger than the grelots)
    • 3 tablespoons olive oil
    • 1/2 cup maple syrup
    • 2 tablespoons fresh rosemary, chopped + 2 whole sprigs
    • 2 tablespoons Belgian-style blond beer
    • Salt and freshly ground pepper
    • Maple smoking wood

    Preparation

    • Boil the potatoes for about 12 minutes or until tender. Drain and set aside.
    • In a bowl, add the rest of the ingredients then generously season with salt and pepper. Toss.
    • Preheat your smoker to 200° F.
    • Place the potatoes in a large aluminum pan and pour the mixture over it. Season with salt and pepper and toss gently. Place in the smoker and smoke for 1h30, adding a handful of wood every 15 minutes. Maintain temperature at 200 ° F and toss gently from time to time, splashing the potatoes with juice in the bottom. Serve with this same delicious juice!

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