You are going to LOVE these crispy smoked smashed potatoes - which are now my new favorite side dish! They’re unbelievably tasty, super easy, and ready in under an hour!
If you love this potato recipe, check out my oven-roasted potatoes next!
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Traeger Smoked Smashed Potatoes
These smashed potatoes are my latest smoker obsession. I can't believe I have never made them before. They are the perfect recipe for using new potatoes out of your garden, or those tiny little potatoes in the grocery store that are already washed and ready to use.
I used my Traeger pellet grill, but if you don't have a pellet smoker or only have an electric smoker that doesn't go up to a high temperature, you can also make these in the oven.
These pair perfectly with chicken pot pie crescent rolls.
Ingredients You'll Need
For this recipe, you only need the potatoes, oil, and a handful of simple ingredients for the seasoning. Here is what you’ll need:
- Baby Potatoes. You can use any kind you like. I used both Yukon Gold potatoes and red potatoes. The red potatoes had more moisture in them, but they were both delicious. You can also use fingerling potatoes.
- Oil. I used olive oil, but you can also use avocado oil.
- Seasoning. I used my tried-and-true mixture of sea salt, garlic powder, onion powder, smoked paprika, and black pepper. This mixture goes great on everything.
How To Make Smoked Smashed Potatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Step 1: Boil the Potatoes: Add whole potatoes to a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 13-15 minutes. Drain the water. Note: You can also microwave the potatoes until tender instead of boiling them if you like.
- Step 2: Seasoning. Add the olive oil and seasonings to a large mixing bowl and whisk to combine.
As soon as the potatoes are in the pot, preheat your pellet grill to 375 degrees F. My Traeger grill takes 15 minutes to preheat, so by the time the potatoes are done boiling, the grill will be ready.
- Step 3: Season the Potatoes: Toss potatoes with the oil and seasoning until well coated.
- Step 4: Oil. Oil a sheet pan very generously and place potatoes on it. (You can also use a cast iron skillet).
- Step 5: Smash. Use a glass (or potato masher) to smash the potatoes. You want them to be thin but not too thin that they don't stay together. The thinner they are the crispier they will get. Leave space between the potatoes so they crisp up. You may need two sheet pans.
- Step 6: Smoke the Potatoes: Place the baking sheet with the seasoned smashed potatoes on the smoker. Close the lid and let them smoke for 30 minutes.
Tip: Coat the bottom of a glass with olive oil if the potatoes start sticking when you are smashing them.
- Step 5: Flip. Flip the potatoes over and cook for 10 more minutes until nice and crispy and golden brown.
- Step 6: Serve. Remove the tray of crispy potatoes from the smoker, garnish with fresh chives or parsley if you like, and serve immediately.
What Should I Serve with Smashed Potatoes?
These potatoes are so good you can eat them by themselves (they are even better than potato chips). They are also a great side dish to serve with:
Beef: Serve with smoked beef tenderloin, smoked chuck roast, smoked prime rib roast, or grilled smash burgers.
Chicken: These go perfectly with Traeger smoked chicken thighs, which are cooked at close to the same temperature, as well as smoked boneless skinless chicken thighs or smoked whole chicken.
Pork: Serve these with a smoked pork loin roast, smoked pork tenderloin, or smoked 3-2-1 ribs.
Variations to Try
- Cheesy: Sprinkle potatoes with shredded cheddar cheese during the last 10 minutes of the smoking process.
- Herby: Season with chopped fresh rosemary, thyme, or dill.
- Spicy: Add cayenne pepper or red pepper flakes to the seasoning mix.
- Garlic Parmesan: Sprinkle with minced garlic cloves and Parmesan cheese.
- Loaded: Sprinkle with cooked crumbled bacon and shredded cheddar cheese, and top with sour cream and green onions. Yum!
How to Store, Freeze, and Reheat
To Store: Store leftover potatoes in an airtight container in the refrigerator for 3-4 days.
To Freeze: Place cooked potatoes in a single layer on a baking sheet lined with parchment paper. Flash freeze for 2 hours, then transfer to a freezer bag. Freeze for up to 2 months.
To Reheat: Reheat in the microwave, stovetop, oven, or air fryer until hot.
Jeri's Tips
- Boil the potatoes just until fork tender.
- Smash the potatoes to an even thickness so they cook evenly.
- The thinner they are smashed the crispier they will become.
- Leave space between the potatoes so they crisp up nicely.
Frequently Asked Questions (FAQ's)
No, you can use any type or size of potato. If using larger potatoes, I would cut them in half or quarter them.
You will need to cook the potatoes until they are soft enough to smash. You can also microwave them, which can be quicker.
You can cook these on a gas grill over indirect heat, or in the oven at 400 degrees F for 30-40 minutes.
I used pecan wood pellets, but you can also use cherry, hickory, or apple. If you like a stronger flavor, you can use mesquite.
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Crispy Smoked Smashed Potatoes
Ingredients
- 2 pounds baby potatoes I like Yukon Gold and red potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
Instructions
- Boil: Add whole potatoes to a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 13-15 minutes. Drain the water.
- Preheat: Preheat your Traeger (or any pellet grill) to 375℉ while the potatoes boil.
- Season: Whisk olive oil, sea salt, garlic powder, onion powder, smoked paprika, and black pepper together in a large mixing bowl. Toss the boiled potatoes in the oil and seasoning mixture until they are well coated.
- Smash: Generously oil a sheet pan or cast iron skillet. Place the potatoes on the pan. Use a glass or potato masher to gently smash the potatoes. You want them to be thin but still hold together (about ¼ inch thick). Thinner potatoes will get crispier. If the potatoes start sticking while smashing, coat the bottom of the glass with olive oil.
- Smoke: Place the baking sheet with the smashed potatoes on the smoker. Close the lid and smoke for 30 minutes. Flip the potatoes over and continue smoking for another 10 minutes until they are crispy and golden brown.
- Serve: Remove the tray of crispy potatoes from the smoker, garnish with fresh chives or parsley if you like, and serve immediately. Enjoy!
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Notes
- Potatoes: Baby potatoes like Yukon Gold or red potatoes work best for this recipe. Their thin skins and creamy interiors provide the perfect texture when smashed and smoked.
- Microwave Option: If you'd rather, you can microwave the potatoes until tender instead of boiling them. Place the potatoes in a microwave-safe dish, cover, and cook on high for 8-10 minutes.
- Storage Tips: Leftover potatoes can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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