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Campfire Potatoes

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Potato Type: FingerlingPetite
Cuisine: American
Prep Method: GrilledRoasted


AppetizerBreakfast/BrunchSide DishMain Dish

Prep Time

5 Mins

Cook Time

35 Mins


Serves 2-4


  • 10-16 each (10 ounces) 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


  1. Toss together potatoes, duck fat (or alternative), smoked salt, soy sauce, sugar, garlic, shiitake mushrooms until coated well.
  2. Prepare a broiler pan or hotel pan (or sheet pan) with a screen and a foil lid (or use a stovetop smoker pan).
  3. Place a dusting of maple smoke chips on the bottom and potato/mushroom mixture on top of the screen.
  4. Cover with foil and poke a few holes with a fork to allow smoke to escape.
  5. Put the smoker assembly over a grill on high and smoke for about 10 minutes.
  6. In the meantime, preheat oven to 350°F.
  7. Cover the bottom of an oven safe 6-inch cocotte dish or cast iron pan with bread crumbs. Spoon potato contents over the breadcrumbs.
  8. Finish in the oven at 350°F for 25 minutes.
  9. To plate, place a dollop of crème on top, a dash of smoked paprika on the crème, and sprinkle parsley liberally over entire plate


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