I have another easy vegetable recipe for you today. I’ve been feeling lazy in the kitchen, so it’s good to have some minimal-prep recipes in my back pocket. But! Easy and minimal prep don’t have to mean boring and flavorless. Enter: the smoked potato.
This is another “base recipe” that you can transform into pretty much anything. You can eat smoked potatoes like a baked potato if you want – it doesn’t get easier than that. Other options: loaded baked potatoes, smashed potatoes, mashed potatoes, potato salad, potato skins, the list goes on. (I’ll be adding more recipes using smoked potatoes as I perfect them!) If you need to cook a potato before you make a dish, you can use a smoked potato.
I like smoking potatoes in, you guessed it, apple wood. It gives the impression of bacon without actually adding bacon to the dish…which means this is vegetarian-friendly. Also, it’s a great way to add flavor without adding fat (by actually adding bacon).
Honestly, if you can bake a potato, you can smoke a potato. The process is almost identical, except that you’re putting the potato into your smoker instead of your oven. Bonus – you don’t have to heat up your house to bake potatoes in the summer any more!
- apple wood
- potatoes, scrubbed clean
- olive oil
- Prep your smoker, using apple wood chips or chunks. Preheat it to your desired temperature - we normally cook potatoes at whatever temperature we're cooking our protein - around 250-350.
- Poke a few holes into each potato using a fork or butter knife. Rub some olive oil onto the potatoes, and season with salt to taste.
- Cook in the smoker until you can easily pierce the potato with a butter knife. Cook-time will vary depending on what temperature your smoker is at and how large your potatoes are. The cook-time will be similar to baking a potato in the oven, as a reference.