Smoked potatoes with maple and rosemary

Name: Smoked potatoes with maple and rosemary
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 4 to 6
Cuisine: Québécoise
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 15 min
Cooking 1 h 45 min
Servings 4 to 6
Freezing I do not suggest

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.

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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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