At a Glance
- Potato Type: Petite
- Prep Method: Grilled
- Cuisine: American
- Yield: 2-4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Potatoes USA
Whether you are at a campsite or just barbecuing in your back yard, these campfire potatoes are a must!
- 10-16 each (10 ounces) Side Delights® fingerling or petite potatoes, tri-color if available; skin-on washed and scrubbed
- 1 Tablespoon duck fat (or alternative oil or fat)
- 1 teaspoon Applewood smoked sea salt
- 1 teaspoon premium dark soy sauce
- 1 teaspoon cane sugar
- 8 each (1/2 head) whole cloves garlic, skin-on
- 4 each (2 ounces) Shiitake mushrooms, sliced 1/8 inch
- Maple smoking sawdust
- 4 Tablespoons Creme Fraiche
- A dash of smoked paprika
- 1/4 cup panko bread crumbs (or breadcrumb alternative)
- For garnish: As needed, fresh parsley; minced
- Toss together potatoes, duck fat (or alternative), smoked salt, soy sauce, sugar, garlic, shiitake mushrooms until coated well.
- Prepare a broiler pan or hotel pan (or sheet pan) with a screen and a foil lid (or use a stovetop smoker pan).
- Place a dusting of maple smoke chips on the bottom and potato/mushroom mixture on top of the screen.
- Cover with foil and poke a few holes with a fork to allow smoke to escape.
- Put the smoker assembly over a grill on high and smoke for about 10 minutes.
- In the meantime, preheat the oven to 350°F.
- Cover the bottom of an oven-safe 6-inch cocotte dish or cast iron pan with bread crumbs. Spoon potato contents over the breadcrumbs.
- Finish in the oven at 350°F for 25 minutes.
- To plate, place a dollop of crème on top, a dash of smoked paprika on the crème, and sprinkle parsley liberally over the entire plate