Fork tender smoked red potatoes with crispy skins are completely irresistible. Make a batch today as a flavorful side dish for any meal!
Fresh tarragon and aromatics like sweet onion and garlic add mouthwatering flavor to this humble vegetable. Simply toss all of the ingredients together, pour them onto a pan, and cook until tender!
Add some chicken quarters or turkey legs to your smoked red potatoes and you’ve got yourself a complete meal. Feeding a crowd? Use your smoker to make delicious baked beans or corn on the cob as well.
Making Smoked Red Potatoes
While this recipe is specifically for smoking red potatoes, you can use whichever type you wish. Just keep in mind that different varieties and sizes will affect the overall cooking time.
- Use plenty of oil. Whether you are using a cast iron or baking sheet, a good layer of oil will prevent sticking and make it easier to mix the smoked red potatoes throughout the cooking process.
- Create similar sized pieces. Chop larger veggies in halves or quarters as needed to ensure that the entire batch is evenly cooked.
- Swap out herbs. If you don’t have tarragon (or don’t like the flavor), rosemary is an excellent substitute.
- Tip for using a grill instead: Soak the wood you want to use first, at least 2 hours or even overnight. Set the grill to indirect cooking, heat to 225°, then follow the directions as listed.
- Don’t pull them off too early! Trust me, it’s worth the extra 5 to 10 minutes to guarantee they are perfectly fork tender.
Smoked Red Potatoes FAQ
When are smoked red potatoes done?
You should be able to insert a fork all the way into the center without any resistance. Always test the larger pieces, because if those are done then the smaller ones will be too.
What flavor of wood is best for baked potatoes in the smoker?
I prefer a blend of oak, maple, and hickory and always have a bag of that on hand. However, any type of fruit tree variety (like apple or cherry) tends to turn out well.
Because this vegetable has a thin skin, I recommend steering clear of harsher woods like mesquite if you can. It can infuse too much smoke flavor into the vegetables, creating an unpleasant taste.
What’s the best way to reheat leftovers?
Pop them in the oven at 350° for about 10 minutes to get the skin nice and crispy again. Otherwise, heat in the microwave or in a pan on the stove until warmed through.
With love from our simple kitchen to yours.
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Smoked Red Potatoes
- 3 pounds small red potatoes, washed and halved (cut larger potatoes into quarters)
- 1 small sweet onion, sliced
- 1/4 cup salted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10 leaves fresh tarragon
- 2 garlic cloves, peeled and sliced in half
- Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
- Oil a cast iron pan or use a cookie sheet lined with aluminum foil and oiled (make sure it fits on your smoker). Set aside.
- Combine the potatoes, onions, butter, salt, pepper, tarragon leaves and garlic in a large bowl. Toss to combine and pour into cast iron skillet or onto the prepared cookie sheet.
- Once the smoker is preheated place the
- Cook for 2 hours. Open and test the potatoes to see if they are fork tender (when you can easily insert a fork all the way into the potato).
- Once they are fork tender remove from the smoker.
- Serve and enjoy!
SMOKING ON A GRILL (Like a Big Green Egg)
- The night before or at least 2 hours before soak the wood hunk you want to use for smoking.
- Prepared your BBQ indirect cooking.
- Heat your BBQ to 225°F.
- Continue with the above instructions.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021
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