This quick-smoke potato recipe with an amazing (and simple) garlic butter topping will be the hit of the BBQ. Take this one to a cookout for a dish that no one else will surely bring!
Heat grill to 350 degrees and set it up for indirect grilling. I used the plate setter for the Big Green Egg.
Add one or two pieces of your favorite wood for smoking. I used hickory, but any wood will work. A little smoke goes a long way, so you don't need to add much at all.
Prepare the Fingerling Potatoes for Smoking
Wash, clean and dry the fingerling potatoes. Add them to a Ziploc bag with the olive oil, salt and pepper. Shake the bag to ensure all of the potatoes receive a light coating of oil. You don't want any other seasonings here, as we'll be adding it at the end.
Empty the potatoes into a disposable aluminum pan. Make sure there is only a single layer for the best results. Place the pan on the grill.
Stir the potatoes every 15 minutes until they are fork-tender. It took me about 45 minutes.
Make the Garlic Butter
Melt the butter and add in the minced garlic and stir. I do this a few minutes before the potatoes come off the grill.
Serve the Smoked Potatoes
After the potatoes have cooled slightly, toss them with melted garlic butter and top with fresh parsley.
Notes
Garlic: You can increase/decrease the garlic. Just look at the photo though and that is from two large garlic cloves and goes a long ways for 24 oz of potatoes.Cheese Option: Sprinkle on a bit of parmesan at the end. Herb Butter Option: Make this herb butter potatoes instead of garlic butter simply by swapping out the garlic for fresh herbs. Wood Choices: If you want to decrease the smoke flavor, change the wood. Hickory is one of the strongest tasting woods to use and simply by decreasing it to apple wood or cherry will make this recipe more mild without any effort. If you are unsure of how to choose wood for your smoking, make sure to download the PDF here for a quick reference guide.