Smoky New Potatoes Recipes

Steps:

• Place the potatoes in a large saucepan and cover by 2 inches with cold salted water. Bring to a boil, lower the heat and simmer until just tender when pierced with the tip of a paring knife, 15 to 20 minutes.
• Meanwhile, whisk together the mayonnaise, shallot, lime juice and paprika in a medium bowl. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Set aside.
• Drain the potatoes and let them sit until cool enough to handle but still very warm, 3 to 4 minutes. Cut the potatoes into wedges and add to the mayonnaise mixture. Toss to combine, season with salt and pepper and drizzle with the olive oil and garlic mixture. Sprinkle with the cilantro and serve warm or room temperature.

Steps:

• Preheat smoker to 225.
• Rinse and dry potatoes. Prick on all sides with a fork.
• Combine butter, salt, and pepper in a bowl. Rub onto potatoes.
• Smoke for 1 to 2 hours, depending on how large the potatoes are. Potatoes can be smoked alongside whatever meat you are smoking.
• Potatoes are done when they can be pierced easily to the center.

Steps:

• Place the ham hocks in a large pot, and add enough water just to cover, then bring the water to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours, skimming any scum that rises to the surface, until the ham hocks are very tender and the meat is falling away from the bone. Add the green beans, sugar, and salt to the pot and continue cooking, stirring occasionally, for another 25 minutes. Add the potatoes and Smash Seasoning to the pot, and cook until the potatoes are tender, about 20 minutes more.
• Remove the ham hocks from the pot. Discard the leathery skin (it should pull off easily), and, using a fork, pull the meat from the bone. Coarsely chop the meat, and add it back to the pot. Taste for seasonings, and then serve with hot sauce, if desired.

Steps:

• Tip the potatoes into a large pan of salted water and bring to the boil. Simmer for 5-8 mins until just cooked through, then drain. Return to the pan.
• While the potatoes are still steaming, toss in the paprika, butter, crushed garlic and a large pinch of salt, then serve. Or, for added smokiness, tip the potatoes onto a large piece of foil or into a flameproof pan. Scrunch the foil to create a parcel that's open at the top, then sit it on the side of the barbecue in indirect heat so the potatoes sizzle in the butter. If the barbecue has a lid, close it and cook the potatoes for 15-20 mins until starting to turn golden (this adds smoky flavour - don't worry, the potatoes will not overcook), then serve from the parcel or pan.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.