|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 70g||25%|
|Dietary Fiber 8g||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When it comes to potatoes at a cookout we most often think of potato salad. And, even though there are different versions of this side dish, it can get a little old after a while. These smoked potatoes are nothing but routine, as they are coated in bacon grease and a herb-spice rub before cooking in the smoker. Perfect with any grilled or smoked meat, this recipe will quickly become the favorite on the barbecue buffet.
Yukon Gold potatoes are the best choice here, due to their thin skin and rich and creamy taste and texture. If you don't have a smoker, you can set up your grill to act like one.
Gather the ingredients.
Wash and dry potatoes.
Rub warm, soft bacon grease into the skin of each potato, covering completely.
Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. Puncture each potato several times using a fork.
Place on the hot grill in a smoker, and smoke for 1 hour at 250 F, turning once.
Remove potato and wrap each in a double layer of heavy-duty aluminum foil. Seal the foil and place back in the smoker for another 1 to 1 1/2 hours or until tender in the center when poked with a knife or skewer.
- You can omit the 'foil step' and the outsides of the potatoes will have a crunchier consistency. These are always the hit of the party.
- If you are uncomfortable using bacon grease, you can use vegetable shortening instead. We suggest a good amount of lard on these, so olive oil or vegetable might not cut it for this recipe.
- If you do not have access to a smoker, a charcoal grill will work just fine. This side dish is also perfect for camping.