Smoked potatoes with maple and rosemary

  • Preparation 15 min
  • Cooking 1 h 45 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 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!