Stove Top Smoker Potatoes
Elevate your side dish game with these irresistible Stove Top Smoker Potatoes—perfectly tender, smoky, and bursting with flavor. Made with small red or Yukon Gold potatoes, olive oil, and a touch of smoked paprika, these spuds are seasoned to perfection before being infused with rich, aromatic hickory, apple, or cherry wood smoke using a simple stovetop smoking technique. In just 35 minutes, you'll achieve a beautifully golden, fork-tender texture with hints of bold, satisfying smokiness in every bite. This recipe is an effortless way to bring gourmet flair to your table, whether paired with grilled meats or enjoyed on their own. Garnish with fresh parsley for a vibrant finish, and get ready to amaze your taste buds with this bold and easy-to-make side dish!
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Recipe Information
Ingredients
- 1.5 pounds Small red or Yukon Gold potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Wood chips (hickory, apple, or cherry)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and scrub the potatoes thoroughly. Cut them into quarters or halves, depending on their size, ensuring all pieces are similar in size for even cooking.
Place the cut potatoes in a bowl and toss with olive oil, kosher salt, black pepper, and smoked paprika until well coated.
Prepare your stovetop smoker by placing 2 tablespoons of wood chips in the bottom of the smoker pan or a heavy-duty foil-lined pot. Place the smoker rack or a steaming basket over the chips.
Spread the seasoned potatoes evenly over the rack or steaming basket. Cover the smoker tightly with the lid or aluminum foil to seal in the smoke.
Place the smoker on your stovetop over medium heat. Allow it to heat up until you see or smell the first signs of smoke, which should take about 5 minutes.
Reduce the heat to medium-low and let the potatoes smoke and cook for 25-30 minutes, checking occasionally to ensure the wood chips are smoldering, not burning. Shake the pan gently halfway through to ensure even cooking.
Carefully remove the lid or foil (watch out for escaping smoke!) and check the potatoes for doneness by piercing them with a fork; they should be tender and have a smoky aroma.
Transfer the smoked potatoes to a serving dish and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 4.8 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2922 mg | 62% | |
*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.
