These smoked potatoes are perfect since they smoke at 225°F for 2 hours. Perfect for throwing onto the smoker as your meat is nearing the end of its smoke. Simply garnish these potatoes with your favorite herbs and cheese to make this your next unforgettable addition to a smokeout.
Pellet grills and smokers are incredible at transforming big pieces of meat into centerpieces to any meal.
Whether you’re smoking ribs for that fall off the bone perfection or creating bark on a beautiful brisket – smokers are always focused on meat.
However, there are plenty of great vegetables and side dishes that can be placed on the smoker as the meat finishes so you’re not left scrambling to figure what else to eat with your meat.
After all, if the smoker can transform meat with smoke, heat, and time then imagine what it can do to vegetables!
So let’s cover the ole reliable recipe of smoked herb potatoes.
What Potatoes To Use When Smoking At 225°F
Thankfully smokers and pellet grills are versatile machines that also smoke potatoes as long as they fit on the grill next to your meat.
Any variety of potato is fine to use on a smoker.
I have smoked the following varieties of potatoes at 225°F on my smoker:
- Yukon Gold
- Sweet Potatoes
Just keep in mind that that larger potatoes will take longer to cook all the way through compared to smaller or diced potatoes.
Preparing The Smoker
The most important step before smoking potatoes or meat is to allow the smoker to preheat for 10 to 15 minutes.
Smokers that are not properly preheated will have trouble maintaining temperature when the food is placed inside. This is a common beginner mistake that I see a lot of new pellet grill owners make.
So preheat that grill!
Although not necessary, a water pan can help the potatoes retain moisture as they smoke. If you notice that the potatoes are looking dry then adding 2 tablespoons of water to the tray or aluminum foil will also help keep the potatoes moist.
Adding Potatoes To A Smoker With Meat
The biggest reason I love this potato dish is that you can add this in the final 2 hours your meat is smoking.
So if you have a brisket that has been smoking for 10 hours and has 2 left to go then throw these potatoes on there.
This way when the brisket is done smoking then you’ll also have smoked potatoes ready to go.
Just make sure there is enough grill space where the meat and potatoes are not overlapping.
Smokers and pellet grills use moving smoky air to cook things so if the meat or potatoes or blocked from the grill then they will not get cooked properly.
What Wood To Use When Smoking Vegetables
You can use any of the following wood flavors for your smoker. Feel free to experiment with each or different combinations until you find your favorite.
However, this is what Traeger recommends on their pellet bags:
So Traeger recommends to use the following woods with vegetables:
Other Vegetables For Smoking At 225°F
225°F is the most common temperature for smoking meat low and slow. Whether it’s ribs, pork shoulder, or a brisket – this seems to be the magic temperature for smoking.
Thankfully there are a lot of vegetables that are great for smoking at 225°F. Here are smoking recipes for vegetables at 225°F:
- Corn on the cob
- Bell peppers
- Cherry tomatoes
- Portobello mushrooms
Smoked Potatoes with Herbs and Cheese at 225°F
- Smoker or Pellet Grill
- 1 lb potatoes Russet, Yellow, Gemstone, or your favorite type
- 2 tablespoons olive oil
- 1 head garlic
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese
- fresh parsley
- Rinse the potatoes and pierce the skins with a knife or fork.
- Place the potatoes in a bowl or plastic bag.
- Mix olive oil, garlic, salt, pepper, and dried herbs with the potatoes.
- Marinade for at least 1 hour. The longer the potatoes marinate the better so overnight in the refrigerator alongside marinated meats is ideal.
- Preheat the smoker for at least 10 minutes at 225°F.
- Place the potatoes with the marinade into aluminum foil or a metal tray with raised edges.
- If using aluminum foil, curl the edges of the foil to make walls to contain the marinade.
- Do NOT wrap or fully cover the potatoes. The smoke needs to reach the potatoes to give them a smoky flavor.
- Smoke for 2 hours at 225°F.
- Remove the potatoes from the smoker and pour into a bowl.
- Garnish with parmesan cheese and chopped parsley.
- Bonus Tip: These potatoes can be mashed to make delicious smoky mashed potatoes!
- A splash of water can be added to the tray or aluminum foil to keep the potatoes moist if they appear to be drying out.