Thanksgiving Smashed-n-Smoked Taters

Smashed-n-Smoked Taters
2-4lbs of New Potatoes
(Prick them with a fork once or twice, let the chicken stock in.)
4-6C Chicken stock
Water
Oil/butter
Seasonings

In a large stock pot place potatoes, add chicken stock and a palmful of salt
(1 standard box of broth/stock equals 4C if not enough add water)
Boil for 20 minutes, drain and cool
Place potatoes on greased surface and lightly mash them flat
But not too flat or they'll fall apart, about half their original height or a bit more
Brush with oil, I prefer olive oil, butter or bacon grease
Season with whatever you like
Smoke at 250°-275° for 45min to 1 hour
Use very light smoke, they take on a lot of smoke flavor

 

[one eyed jack]

Your spuds look great Chili. Thanks for the inspiration.

Like!!

 

[chilerelleno]

Your spuds*-t s0];8dslook great Chili. Thanks for the inspiration.

Like!!

Appreciate it John, and thanks for the Like.

 

[one eyed jack]

Your welcome Chile. I'm going to try your recipe.

 

[noboundaries]

FINALLY got the chance to make these. Used red potatoes. Mine kind of fell apart when I smashed them after boiling (overcooked), but I grill-fried them anyway. WOW! Best crispy potatoes I've made in a while. They weren't picture worthy, but DANG they were delicious. My wife thinks I'm a potato king! Had Kettle-fried, thin-cut pork chops with them.

For you Kettle lovers out there, a seasoned 15" carbon steel paella pan makes an amazing nonstick 22.5" Kettle frying pan, pizza pan, roasting pan, and more.

 

[one eyed jack]

FINALLY got the chance to make these. Used red potatoes. Mine kind of fell apart when I smashed them after boiling (overcooked), but I grill-fried them anyway. WOW! Best crispy potatoes I've made in a while. They weren't picture worthy, but DANG they were delicious. My wife thinks I'm a potato king! Had Kettle-fried, thin-cut pork chops with them.

For you Kettle lovers out there, a seasoned 15" carbon steel paella pan makes an amazing nonstick 22.5" Kettle frying pan, pizza pan, roasting pan, and more.

More inspiration to try these taters. How long did you boil yours Ray?

 

[chilerelleno]

Don't overcook or oversmash, do either and they fall apart.

About 15-20 minutes for egg sized new potatoes.

 

[noboundaries]

I was using racquetball sized red potatoes. I checked them in the boil at 25 mins and they did not allow any penetration with a fork poke. Cooked 'em 5 more minutes and they were too tender. Ooops. Should stopped at 25 mins.

My wife is still raving about them. She had them with breakfast and asked me to make more for dinner!

 

[chilerelleno]

I was using racquetball sized red potatoes. I checked them in the boil at 25 mins and they did not allow any penetration with a fork poke. Cooked 'em 5 more minutes and they were too tender. Ooops. Should stopped at 25 mins.

My wife is still raving about them. She had them with breakfast and asked me to make more for dinner!

If Mama's happy, everybody's happy.

 

[drdon]

If Mama's happy, everybody's happy.

No doubt.

 

[chilerelleno]

noboundaries

Not all potatoes are created equal, some are better than others for different uses.
The reds are too starchy and thus don't hold together as well.
The Yellows are more waxy and hold shape better.
Try a waxy variety next time.

 

[noboundaries]

noboundaries

Not all potatoes are created equal, some are better than others for different uses.
The reds are too starchy and thus don't hold together as well.
The Yellows are more waxy and hold shape better.
Try a waxy variety next time.

I'll definitely do that next time I go shopping. But tonight I'll use up the rest of the red potatoes I have. I'll try to remember to take pictures no matter how they turn out. Kettle-fried is quite a bit hotter than 250-275F, but wow, so crispy on the outside and tender on the inside.

 

[one eyed jack]

Thank for the added tips Chile and Ray. More info is always better.

 

[noboundaries]

I used the same sized red potatoes as last night. Boiled 20 mins, cooled for a half hour, then used an empty pickle jar to smash so I could see what I was doing. MUCH better. Pics will follow once grilled.

 

[noboundaries]

Still learning and working on my Kettle timing. Not pretty, but nothing a little sour cream and chives won't fix!

 

[one eyed jack]

Looks pretty good to me.

 

[Jabiru]

Inspired me ! Thanks for sharing your method.

Nothing like yours, I’ll learn and try again. I needed to prick them more, get bigger spuds and...".. I over cooked them. I reckon next time I’ll get them better.

 

[chilerelleno]

Mmmm, fried taters!
I've just been smoking mine, hmmmm.

 

[chilerelleno]

Inspired me ! Thanks for sharing your method.

Nothing like yours, I’ll learn and try again. I needed to prick them more, get bigger spuds and...".. I over cooked them. I reckon next time I’ll get them better.

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Looks good from here.

 

[noboundaries]

My wife actually preferred how they tasted the first night I made them. Overcooked and oversmashed, they came out lighter and crispier. "You always ×#%£ with perfection," she said.

Man oh man, just another reminder not to mess with this woman's potatoes. Thanks to this place, I can remember what I did!

 

[chilerelleno]

My wife actually preferred how they tasted the first night I made them. Overcooked and oversmashed, they came out lighter and crispier. "You always ×#%£ with perfection," she said.

Man oh man, just another reminder not to mess with this woman's potatoes. Thanks to this place, I can remember what I did!

LOL!