Smoked Red Potatoes
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Fork tender Smoked Red Potatoes with crispy skins are completely irresistible and easy to make. Prep the ingredients in 10 minutes or less, then let the smoker do the rest of the work. Make a batch today as a flavorful side dish for any meal!
Smoked Red Potatoes
Fresh tarragon and aromatics like sweet onion and garlic add mouthwatering flavor to this humble vegetable.
Simply toss all of the ingredients together, pour them onto a pan, and cook until tender!
Add some chicken quarters or turkey legs alongside red potatoes on the smoker and you’ve got yourself a complete meal.
Feeding a crowd? Use your smoker to make delicious baked beans or corn on the cob as well.
Ingredient Notes and Substitutions
- Red Potatoes – While this recipe is specifically for smoking red potatoes, you can use whichever type you wish.
Just keep in mind that different varieties and sizes will affect the overall cooking time. Fingerlings and Yukon Gold will be similar to reds.
If you would prefer to use russets, I have a separate post for those here. - Sweet Onion – Pairs well with the natural sweetness of the red potatoes, though any yellow onion can be substituted instead.
- Butter & Oil – Toss with melted butter before you smoke red potatoes, and make sure your pan is well-oiled to prevent sticking.
I usually cook with olive oil, but any vegetable oil will work just fine. - Garlic – You only need to slice these in half when smoking vegetables.
The flavor will be infused through the whole pan, and you can simply discard them later (or use them to make garlic butter). - Fresh Tarragon – Be sure to use fresh leaves, which won’t burn as easily as dried herbs. Rosemary is the best substitute.
- Salt & Pepper – A must for any savory dish! Feel free to add any extra seasonings you’d like or swap in your favorite blend.
Tips and Tricks to Make Perfect Red Potatoes on Smoker
- Use plenty of oil.
Whether you are using a cast iron or baking sheet, a good layer of oil will prevent sticking and make it easier to mix the smoked red potatoes throughout the cooking process.
Choose similar-sized potatoes if possible. And if not, just do some extra chopping! Smaller potatoes can be halved, while larger ones may need to be quartered or more.
When all of the pieces are a similar size, the whole batch will cook more evenly.
- Don’t pull them off too early!
There’s some debate on how long to smoke red potatoes at 225°F, but I’ve landed on a solid 2 hours after some trial and error.
It’s worth the extra 5 to 10 minutes to guarantee they are perfectly fork tender — trust me!
- Need to use a grill instead?
Soak the wood you want to use first, at least 2 hours or even overnight.
Then, set the grill to indirect cooking, heat to 225°F, and smoke red potatoes as directed.
Prep Ahead
- Preheat the smoker
- Clean and chop potatoes
- Peel and slice onion and garlic
Kitchen Tools You Will Need
- Smoker – Wood pellet varieties allow extra flavor to be infused into whatever you’re smoking.
- Your Favorite Flavor Wood Chips – I love this blend and use it for just about everything.
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
Smoke Red Potatoes FAQ
I’ve found that 2 hours — and not a minute less — is the perfect amount of time for tender potatoes with a crispy skin.
You may need to play around with your smoker or make adjustments if you need to use a grill with indirect heat.
You should be able to insert a fork all the way into the center and pull it back out without any resistance. If it takes any amount of effort, keep smoking them!
Always test the larger pieces, because if those are done, then the smaller ones will be too.
I prefer a blend of oak, maple, and hickory and always have a bag of that on hand. However, any type of fruit tree variety (like apple or cherry) tends to turn out well.
Because this vegetable has a thin skin, I recommend steering clear of harsher woods like mesquite if you can. It can infuse too much smoke flavor into the spuds, creating an unpleasant taste.
Storing and Reheating Leftovers
Allow the potatoes to cool, then refrigerate them in an airtight container for up to 4 days.
It’s best not to freeze them (unless you made a much larger batch) since the smoky flavor and crispy skin won’t be the same.
Warm smoked red potatoes in the oven at 350°F for about 10 minutes to get the skin nice and crispy again.
Otherwise, heat in the microwave or in a pan on the stove until warmed through.
Enjoy!
With love, from our simple kitchen to yours.
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Smoked Red Potatoes
Ingredients
- 3 pounds small red potatoes, washed and halved (cut larger potatoes into quarters)
- 1 small sweet onion, sliced
- 1/4 cup salted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10 leaves fresh tarragon
- 2 garlic cloves, peeled and sliced in half
Instructions
- Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
- Oil a cast iron pan or use a cookie sheet lined with aluminum foil and oiled (make sure it fits on your smoker). Set aside.
- Combine the potatoes, onions, butter, salt, pepper, tarragon leaves and garlic in a large bowl. Toss to combine and pour into cast iron skillet or onto the prepared cookie sheet.
- Once the smoker is preheated place the
- Cook for 2 hours. Open and test the potatoes to see if they are fork tender (when you can easily insert a fork all the way into the potato).
- Once they are fork tender remove from the smoker.
- Serve and enjoy!
SMOKING ON A GRILL (Like a Big Green Egg)
- The night before or at least 2 hours before soak the wood hunk you want to use for smoking.
- Prepared your BBQ indirect cooking.
- Heat your BBQ to 225°F.
- Continue with the above instructions.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021, updated and republished February 2025
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This recipe sounds absolutely delicious. But what's a smoker? I live in an apartment
I tried this with hickory logs and some rosemary, the taste was incredible. I will be using this recipe for potatoes anytime we smoke our meats now.