Chef's Recipes

Smoked potatoes

Australian Gourmet Traveller recipe for smoked potatoes by Shaun Kelly from Paris restaurant Au Passage.

By Shaun Kelly
  • 10 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print
Smoked potatoes


  • 1.2 kg baby Nicola or cream delight potatoes
  • 3 thyme sprigs
  • 1 garlic clove, bruised
  • 1 fresh bay leaf
  • 100 gm hay (see note)
  • melted butter, To serve


  • 1
    Combine potatoes, thyme, garlic and bay leaf in a saucepan with enough salted cold water to cover generously, bring to the boil, reduce heat to low-medium and simmer until just tender when pierced with a skewer (25-30 minutes). Drain and set aside.
  • 2
    Spread hay in the base of a foil-lined casserole or large saucepan (smoking may stain the casserole) and place a round wire rack on top of the hay. Spread potatoes on rack, cover with a lid and place casserole over high heat until hay starts to smoke (3-4 minutes). Reduce heat to low and smoke until potatoes are tender and well flavoured (30 minutes). Serve hot, drizzled with melted butter and seasoned to taste.


Note Hay is available from large pet stores.