Smoke- Roasted Potatoes
SMOKE- ROASTED POTATOES
Serves 6. Potatoes can take a very long time to get soft in the low heat of an indirect fire. This method combines the grill and the oven, for the best of both worlds.
3 large baking potatoes, peeled and quartered
3 large sweet potatoes, peeled and quartered
10 large cloves garlic, peeled
1/2 cup olive oil
2 tablespoons fresh rosemary leaves
Fine kosher or sea salt and freshly ground pepper
PREPARE an indirect fire in a smoker or grill. Soak hickory chips in water.
COMBINE potatoes and garlic in a large disposable aluminum pan. Drizzle with olive oil and toss to blend. Sprinkle with rosemary, season with salt and pepper and toss again. Sprinkle soaked chips on coals. Smoke at 225 to 250 degrees with the lid closed for 1 hour.
PREHEAT oven to 400 degrees. Toss potatoes again, than transfer pan to oven and cook until potatoes are fork-tender, about 30 minutes. Serve hot.