Smoked baked potatoes make an easy side while the smoker is running. Start with similar-size russets, then add Original Desert Dust near the finish so the date-based seasoning has time to toast gently.
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
4 russet potatoes, 8–10 ounces (225–285 g) each
1 tablespoon (15 ml) neutral oil, divided
2 level teaspoons (10 ml) Original Desert Dust
4 teaspoons (20 ml) unsalted butter, for serving (optional)
Directions
Heat the smoker. Set the smoker to 275°F (135°C) for indirect cooking and let it stabilize. Use a small amount of mild smoking wood according to its instructions. Keep the potatoes away from direct flame and separate from raw-meat drips.
Prepare the potatoes. Scrub the russets, rinse and dry thoroughly. Prick each a few times with a fork. Rub with 2 teaspoons oil, reserving the rest. Set directly on a clean rack with space between them; leave them unwrapped.
Smoke until nearly soft. Close the lid and smoke for about 2–3 hours. Start checking at 2 hours: a skewer should reach the center with only a little resistance. Larger potatoes and cooler smokers take longer; rotate positions if one side cooks faster.
Finish with the Dust. Brush the skins lightly with the remaining 1 teaspoon oil and divide the Original Dust over all four. Smoke another 20–30 minutes, until a skewer slips through easily and centers are around 210°F (99°C). The center should be fluffy, not firm.
Split and serve. Cool for about 5 minutes, then split lengthwise and fluff with a fork. Add optional butter and serve. If the seasoning darkens before the centers soften, finish on a baking sheet in a 325°F (165°C) oven, shielding the tops loosely with foil.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Use russets of roughly equal weight, ideally 8–10 ounces each. Their starchy centers suit fluffy baked potatoes. Very large baking potatoes need longer, while small waxy potatoes give a different, firmer texture.
DO I WRAP THE POTATOES IN FOIL?
Leave them unwrapped during smoking so smoke reaches the skins and surface moisture can escape. Foil traps steam and gives softer skins. These low-temperature smoked skins will not be as crisp as potatoes baked in a much hotter oven.
HOW DO I KNOW THE MIDDLE IS COOKED?
Check the largest potato near its center. Around 210°F is a useful russet texture guide, and a thin skewer should slide through with very little resistance. Do not remove a firm potato just because the listed time has passed.
WHY ADD THE ORIGINAL DUST NEAR THE END?
Original Dust contains ground dates and salt. A late, light coating limits the time those dates spend near heat and makes the seasoning easier to control. Avoid a thick coating, direct flame or a hotter finishing sear.
CAN I COOK THESE ALONGSIDE MEAT?
Yes, if the smoker stays near 275°F and has room for air circulation. Keep potatoes protected from raw-meat drips and use separate clean tools. Start them early and judge each food by its own temperature and texture checks.
WHAT IF I DO NOT HAVE A SMOKER?
You can bake the oiled, unwrapped potatoes on a rack in a 400°F (205°C) oven until nearly tender, then add Dust for the final 10–15 minutes. Watch for darkening. This gives a baked potato rather than the same smoke flavor.
HOW DO I STORE LEFTOVERS AND HANDLE ALLERGENS?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), removing any foil and using shallow containers. Keep at 40°F (4°C) or below for 3–4 days and reheat to 165°F (74°C). Original Dust lists mustard; optional butter contains milk. Check current labels.
