SMOKED POTATO SLICES RECIPES
SMOKED HADDOCK DAUPHINOISE RECIPE | BBC GOOD FOOD
Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It's a great fuss-free dinner when you have family or friends over
Provided by Barney Desmazery
Categories Dinner
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream, then add the thyme, two-thirds of the parmesan and the haddock. Season and gently mix everything together.
- Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with the remaining parmesan. Will keep covered and chilled for a day or frozen for three months. Defrost fully before cooking.
- Heat the oven to 190C/170C fan/gas 5. Bake for 30-35 mins until golden and bubbling around the edges. Leave to cool for at least 5 mins, then serve straight from the dish with a dressed watercress salad on the side, if you like. Scatter with some extra thyme and grind over some black pepper to serve.
Nutrition Facts : Calories 645 calories, FatContent 44 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 22 grams protein, SodiumContent 1 milligram of sodium
SMOKED RED POTATOES - THE SLOW ROASTED ITALIAN
Fork tender smoked red potatoes with crispy skins are completely irresistible. Make a batch today as a flavorful side dish for any meal!
Provided by Donna Elick
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Number Of Ingredients 7
Steps:
- Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
- Oil a cast iron pan or use a cookie sheet lined with aluminum foil and oiled (make sure it fits on your smoker). Set aside.
- Combine the potatoes, onions, butter, salt, pepper, tarragon leaves and garlic in a large bowl. Toss to combine and pour into cast iron skillet or onto the prepared cookie sheet.
- Once the smoker is preheated place the
- Cook for 2 hours. Open and test the potatoes to see if they are fork tender (when you can easily insert a fork all the way into the potato).
- Once they are fork tender remove from the smoker.
- Serve and enjoy!
- The night before or at least 2 hours before soak the wood hunk you want to use for smoking.
- Prepared your BBQ indirect cooking.
- Heat your BBQ to 225°F.
- Continue with the above instructions.
- You can use any type of potatoes you wish. Just keep in mind size and type of potatoes may change time of cooking.
- You don’t have Tarragon, no worries it is excellent with Rosemary
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