BalconySmoken Posted December 30, 2018 Report Share Posted December 30, 2018 It was a painful 4 days of looking at an unused bbq but I finally got to use it today! nothing fancy but tasted awesome and the family thought it was great too. Corn fed chicken, smashed potatoes and caprese salad. I am Not going to buy fancy chicken again but as it was the first go so I splurged (Singapore prices are ridiculous). Smashed potatoes could have been better ~ I didn’t get the temp high enough quick enough, I’ll do them again soon and put the recipe up as they are simple and awesome (today’s batch and photo won’t make your mouth water). Also of note with my stealth smoker (I am in a big condo block) - no visible smoke and no complaints! I didn’t add wood chips but when I do something like brisket; that will be started at nighttime to keep the stealth going; by morning it will be invisible smoke and just an awesome untraceable smell. i also cleaned up around the bbq and got a cheap ikea cupboard for storage (temp location I am not investing in). photos speak a thousand words: 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 30, 2018 Report Share Posted December 30, 2018 Looking good nicecook. I’ve never seen potatoes like that, interesting. Did you cook them first? I can’t imagine smashing a raw potato you would have to use a sledge hammer lol. Your plated pi looks delicious. 1 Quote Link to comment Share on other sites More sharing options...
BalconySmoken Posted December 30, 2018 Author Report Share Posted December 30, 2018 (edited) Yep ~. Said I wouldn’t put up the recipe until when I do them properly; they should come out crispier. 1) put small spuds in water and get to a high boil; pro tip is to try to use a wide pan so it is a single layer of spuds with about an inch of water on top 2) simmer for about 20-30 minutes until tender but not too sodt 3) remove from water and let cool a bit on some kitchen towel, maybe two minutes 4) squish to about 1/2 an inch. Some will fall apart completely but not to worry 5) let them cool to room temp 6) put on a baking pan cover in foil than baking paper 7) apply salt like it was healthy, than olive oil. Lift the spuds so the oil gets underneath 8 bake at about 220C I think that is around 400 or so. 9) bake for 30-40 minutes carefully flipping half way. They should turn out to be golden crunchy on the outside and soft on the inside bundles of flavour The last photo was not today obviously but that is what they normally look like Edited December 30, 2018 by BalconySmoken 3 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 30, 2018 Report Share Posted December 30, 2018 Those potatoes look lovely, thanks for posting the recipe. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 30, 2018 Report Share Posted December 30, 2018 Thanks they delicious Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 30, 2018 Report Share Posted December 30, 2018 Smashed and crunchy sounds good to me. Lots of possibilities as far as toppings go 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 31, 2018 Report Share Posted December 31, 2018 Love these potatoes. Got my recipe from Am Test Kitchen. It's not as hard as it might sound. https://www.cooksillustrated.com/recipes/6221-roasted-smashed-potatoes?extcode=MASCD00L0&ref=new_search_experience_6 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 1, 2019 Report Share Posted January 1, 2019 Great, I have not seen this way of doing potatoes before. I have some sweet potatoes that I was going to bake. They have a whole new destiny now that I have seen your recipe. 2 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 2, 2019 Report Share Posted January 2, 2019 Potatoes look great.. Love simple new twists.. I’d suggest cooking your chicken on the upper grate, and then cranking it up to 400-420ºf or so the last 10 minutes to brown up the skin. 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 4, 2019 Report Share Posted January 4, 2019 Thanks for this recipe. Tried it out with Apache potatoes last night. Cut the cooking times because these potatoes cook more quickly than others. I took @BalconySmoken's advice re: salting: Covered them in goose fat for the roasting phase. Didn't have bacon to hand so wrapped in proscuitto once cooked. Added a bit of creamy Gorgonzola for good measure. Delicious! 6 Quote Link to comment Share on other sites More sharing options...
BalconySmoken Posted January 4, 2019 Author Report Share Posted January 4, 2019 Thanks for this recipe. Tried it out with Apache potatoes last night. Cut the cooking times because these potatoes cook more quickly than others. I took [mention=3310]BalconySmoken[/mention]'s advice re: salting: Covered them in goose fat for the roasting phase. Didn't have bacon to hand so wrapped in proscuitto once cooked. Added a bit of creamy Gorgonzola for good measure. Delicious! That is next level awesome - I am going to have to try that Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 4, 2019 Report Share Posted January 4, 2019 @tekobo - you had me hook, line and sinker at "goose fat!" 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 18, 2019 Report Share Posted January 18, 2019 Way to go everyone spuds turned out greatOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
