Cut the potatoes on a cutting board with a chef's knife into wedges or chunks
Place in a bowl. Add oil and toss.
1 tablespoon Extra Virgin Olive Oil
Add seasoning and toss well with a spoon to coat evenly.
1 teaspoon coarse kosher or sea salt, ½ teaspoon cracked black pepper, 1 teaspoon garlic, granulated
Place potatoes on aluminum foil or in an aluminum foil pan.
Place directly on the rack of the smoker. See notes below for times.
Potatoes are done when they pierce easily with a fork and the internal temperature is 205-210°F / 100°C.
What temperature should you smoke at?If you are cooking these potatoes as a side dish for some other smoked meat, cook the potatoes at the same temperature as the meat.Smoking at a lower temperature will increase smoking time so plan accordingly. If you are smoking a main dish that is cooked at a low temperature, they could take up to six hours.When we smoked this pheasant at 200°F / 95°C, they took close to six hours. Put the potatoes in first if the meat won’t take that long to smoke. We usually smoke them at a higher temperature until it’s time to put the meat in. 350°F / 180°C to 400°F / 200°C is perfect.If you are cooking them at a low temperature they can also be finished in the oven at 350°FRead the temperature with an instant read thermometer. They should be between 205 and 210°F / 100°C. You can also test them with a fork to see if they are tender.Cooking them at a higher temperature, they should be done in less than an hour.Delicious Garnishes
top with cheddar cheese and melt it under the broiler for a minute
chives or sliced green onion
crispy bacon bits
fresh parsley and other herbs like basil or oregano