Smoke-Grilled Potatoes on Rosemary Skewers

Make the common potato side dish an extraordinary flavour experience. It’s so easy with rosemary branches and smoking woods!

1 pound Yukon Gold potatoes, parboiled and peeled
Olive oil spray for spraying potatoes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 rosemary branches, 8 to 12 inches long each

Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner’s manual). Use one layer charcoal on smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

Parboil potatoes just until they are tender enough to be easily pierced with rosemary branches for skewering but not so tender that they fall off skewers.

Place potatoes in centre of cooking grate of fully smoking grill or smoker. Smoke 2 hours over charcoal or 20 minutes over gas; remove and allow to cool.

Cut potatoes into quarters. Thread potato pieces on rosemary branches. Spray with olive oil and sprinkle with pepper and salt.

Meanwhile, add additional pre-soaked wood chips or chunks to grill or smoker. When grill is fully smoking again, place skewered potatoes on cooking grate. Smoke over Direct Heat 10 minutes or until heated through.

Makes 4 servings