Smoked potatoes with maple and rosemary - Le Coup de Grâce
fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • 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!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    new
    Voir la recette
    Bacon and spinach quiche
    Preparation : 15 min
    Cooking : 1h
    Voir la recette
    Spicy grilled baby octopus
    Preparation : 2h30 min
    Cooking : 10 min
    Voir la recette
    Merguez and vegetables frittata
    Preparation : 25 min
    Cooking : 55 min
    fermer la fiche

    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!

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top