Garlic and Herb Smoked Potatoes
An easy smoker recipe with the simplest ingredients, these Garlic and Herb Smoked Potatoes are velvety in texture and rich in flavor! Seasoned with dill, Italian seasoning, and Parmesan cheese, this smoked potato recipe makes a delicious addition to any meal!
Servings: 6 people
- 1.5 lb bag of Gemstone Potatoes
- ¼ cup Parmesan, fresh grated (optional)
- fresh chopped parsley, (optional)
For the Marinade
- 2 Tablsepoons olive oil, (use a flavored olive oil like garlic or basil if you have it on hand. It enhances the flavor)
- 10-12 garlic cloves, freshly chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon ground pepper
Preheat your smoker to 225°F. This is the temperature you'll want to keep your smoker at for this recipe.
Rinse the gemstone potatoes and pour into a large Ziplock gallon bag.
Next, chop the fresh garlic cloves and pour into the Ziplock gallon bag.
Add the olive oil, oregano, basil, dill, salt, Italian seasoning and ground pepper into the Ziplock bag and seal.
Shake the bag so the potatoes are well coated. Place the Ziplock Bag in the refrigerator for at least 2 hours to marinate. Expert Tip: Because there are no perishable ingredients in this recipe, the potatoes can marinate a room temperature.
After the smoker potatoes have finished marinating, you're going to make a loose foil packet by folding the aluminum foil in half. Place the smoker potatoes and 2 Tablespoons of water in the center of the aluminum foil and then pull over one side so you can fold all the edges. Expert Tip: Make sure you don't seal the packet too tightly because you want some of the smoke to penetrate the potatoes. You can either poke holes in the foil packet or leave a small opening in the middle of the foil packet.
Place foil packet containing you potatoes on a rack in your smoker.
Smoke for 2 hours.
Once done, remove the foil packet containing your Garlic and Herb Smoked Potatoes. Slowly open and pour into a bowl.
Top with fresh grated Parmesan cheese and chopped parsley.
- A lot of people ask me how the smoke flavor gets to the potatoes when they are sealed in a foil packet. If you want a smoke flavor, make sure you don't seal the packet too tightly. Your goal here is to let some of the smoke in so the potatoes have a smokey flavor. You can either poke holes in the foil packet or leave a small opening in the middle of the foil packet. Depending on how much of a smoke flavor you want will depend on what method to use.
- By adding the 2 Tablespoons of water directly into the foil packet, you're adding direct moisture to the potatoes. This helps the potatoes have more of a velvety texture.
- After 2 hours in the smoker, take a fork and gently press into a potato to ensure they are done.
- I love to top these smoked potatoes with fresh chopped parsley and fresh grated Parmesan cheese!
- Using a flavored olive oil really helps bring out the flavor in these Garlic and Herb Smoked Potatoes. If you don't have a flavored olive oil, it's ok...you can use regular olive oil.
- Let the potatoes marinate for at least 2 hours...but longer is better! Typically, I let these potatoes marinate overnight, up to 24 hours.
Serving: 6people | Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 286mg | Potassium: 646mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 12.2mg | Calcium: 68mg | Iron: 1.2mg