Just thought i'd throw this out there. Nowadays whenever I got the smoker fired up and I have extra room I'll throw a bag of whole tater's on. Toss them in a bowl with some oil and season them and put them on the smoker. Don't cook them all the way through but just soft on the outside and a little firm in the middle. Only takes about a hour or so at 275. Pull them off and let them cool. Bag them and put in the fridge.
Slice and dice when needed. Works great for breakfast tater's on the flat top. They don't take near as long to fry up and they are nice and crispy on the outside and soft on the inside. Plus you get the bonus of the nice smokey flavor.
We eat a lot of tater's around here so those in the pic might last a little over a week but they should stay in the fridge a couple weeks. If you vac seal probably longer.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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