Smoked potatoes with maple and rosemary
- 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.
- 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
- 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!