Smoking Ruby Gold Baby Potatoes
Infused with the deep, mesmerizing flavors of smoked paprika and rosemary, Smoking Ruby Gold Baby Potatoes is the ultimate side dish that elevates any meal. This recipe features tender ruby gold baby potatoes smoked to perfection using hickory or applewood chips, resulting in a golden, buttery texture with subtle charred edges. Tossed in olive oil, minced garlic, and a blend of spices, these potatoes soak up the delightful smoky aroma while cooking on a grill or smoker. Ready in under an hour, this dish is as simple to prepare as it is impressive to serve. Garnish with fresh parsley for a burst of color, and watch this crowd-pleaser disappear at your next outdoor gathering or dinner party. Perfectly suited for BBQ lovers, smoked food fans, or anyone seeking a unique side dish twist!
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Recipe Information
Ingredients
- 1.5 pounds Ruby gold baby potatoes
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 2 sprigs Fresh rosemary
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Smoker wood chips (e.g., hickory or applewood)
- 2 cups Water (for soaking wood chips)
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Soak the smoker wood chips in 2 cups of water for at least 30 minutes prior to cooking.
Wash and dry the ruby gold baby potatoes thoroughly and cut any large ones in half to ensure uniform sizes.
Preheat your smoker or grill to a temperature of 375°F (190°C). If using a grill, set it up for indirect cooking.
In a large mixing bowl, combine the potatoes, olive oil, minced garlic (from the garlic cloves), smoked paprika, salt, and black pepper. Toss well to evenly coat the potatoes.
Add the soaked and drained wood chips to the smoker or place them in a smoker box/foil pouch if using a grill. Allow the chips to start smoking before cooking the potatoes.
Place the seasoned potatoes in a smoker-safe or grill-safe pan. Add the sprigs of fresh rosemary directly on top of the potatoes for added flavor.
Put the pan of potatoes onto the smoker or grill, away from the direct heat source if applicable, and close the lid.
Smoke the potatoes for 35-40 minutes, turning once halfway through, until they are fork-tender and lightly charred around the edges.
Carefully remove the potatoes from the smoker and transfer to a serving dish. Discard the rosemary sprigs.
Garnish with chopped parsley if desired, and serve immediately. Enjoy the smoky aroma and rich flavors of this simple yet elegant dish!
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 5.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
