Simply Smoked Potato Wedges

This is a very simple way to add a side of potato wedges to the smoker while doing the main dish on the smoker. Such as ribs, a nice beef roast, or maybe a whole chicken.

This will take you all of 15 minutes to prepare, and about 1 1/2 hours to cook to perfection. Depending on the spices you choose, they can be sweet, salty, sour, or hot enough to bring tears to your eyes!

I’m going to give a list of ingredients for spices to use on the potatoes, but I actually use one of my favorite rubs on it. You can also just keep it simple by sprinkling a little salt and pepper on the potatoes.

For this cook, to make sure the spices listed here work and taste awesome enough to recommend, I’ll use them for this cook. These spices are actually based on the first 4 main ingredients in my favorite rub I typically use.

Ingredients

3 large potatoes
Olive oil (as needed)
1 tsp salt
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder

Smoker Preparation

I try to time putting the potatoes into the smoker judging about 1 hour left to cook the main dish I have going. Although, this time I made 2 full racks of ribs on Sunday, so I didn’t have enough room to place the potatoes around the meat. I put them on as soon as I took the ribs off. I always let any smoked meats rest covered for about an hour anyway.

For the wood to use in the smoker, that’s of course entirely up to you, but I’ve found that a heavier flavoring wood like mesquite for instance, can be a bit overwhelming for a potato. I would recommend more of an oak or pecan, or any of the fruit tree woods. For this cook, I’m using a combination of 30% pecan and 70% peach.

Smoke the potatoes at 250 to 275 degrees for approximately 1 1/2 hours. Depending on the size potato you used, they should be done, but test them periodically.

Preparation

1)  Thoroughly wash the potatoes and cut lengthwise into quarters.

2)  Brush all of the potato wedges lightly with olive oil.

3)  Mix the salt, sugar, garlic powder and onion powder together. If you have a spice shaker, put them in that and sprinkle onto the potatoes. If no shaker is available, sprinkling by hand works just fine.

4)  Put the potato wedges directly on the grate surrounding the meat, slightly spreading everything out to give plenty of room for everything to breathe in the smoke!

Optional: Snap a quick picture. You’re going to be so proud of yourself, you’ll want to show all your friends! (Just kidding!)

Serves 4