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Smoked potatoes with maple and rosemary

cadran
Preparation :15 min Cooking :1h45 min
couteau
Difficulty :medium
chapeau-chef
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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