IngredientsRusset tatersOlive oilKosher salt InstructionsWash your potato's and pat dry. Rub with olive oil and the sprinkle/rub with coarse kosher salt. I just lay these taters around the edge of the egg, takes a little more time than the main course so I put them on earlier- can always remove and cover with foil. Really- I lay them around the edge up against the side right on top of the grate, keep around/just below 300 degrees. Pull around 200 internal temp.
About 30 minutes before I think the tate's will be done I put on the egg many slices of thick cut bacon.- If you have never cooked bacon on the egg- do this.
Use some foil and make a "baking sheet", with thick bacon in single rows, watch it. Be careful, holes in the foil, sometimes I will pull the bacon and place directly on the grate to "dry" the bacon.
You know where this is going- crumble the smoked bacon on the halved potatoes- Let me know what you think- tater skin is the best... NotesNumber of Servings: Time to Prepare: