Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

potato question

Chef BoyareeChef Boyaree Posts: 150
edited 6:30AM in EggHead Forum
I have seen multiple entries where people show their cooks for full meals and refer to "smashed potatoes" and things similar, however I do not see any recipes. Does anyone have suggestons as to how to prepare large baked potatoes on the egg for smashing?


  • Chef BoyareeChef Boyaree Posts: 150
    those definitely look good, but I am looking for recipes using indirect on the egg where the potato is placed on the grate. I;ve seen some pics and was wondering about temp, time, any other details, etc...
  • fishlessmanfishlessman Posts: 21,741
    boil them, refridgerate them, smash them, oil them, season them, grill them. on camping trips i make up a big bag of boiled new potaoes, smash when needed, season flour and deep fry to go along with the fish, or just pan fry as hash potaoes B) . pretty simple to make enough for a few days.
  • HoosierHoosier Posts: 107
    That looks fantastic. Adding this to my "to do" list
  • I learned how to make a perfect baked potato on Good Eats with alton brown. Basically what I do is I take a good size spud and murder it with a fork, literally stabbing it all over and being careful to watch my fingers as its a good stress reliever! After that I put it in a bowl and pour over a little vegetable oil and coat it then put a good amount of salt all over it. My basic rule of thumb for cooking on the egg is indirect with the legs up and grate on at about 450 degrees for around an hour. YOu may need a little more time for extra large potatoes but just feel it and see if it has softened up. From there you can do whatever you want with the potato. I have made twice baked potatoes with it, sliced it up and made mashed potatos and my wife even made a delicious baked potato soup out if it. YOu can use the pioneer woman recipe above but i lieu of boiling just cook on the egg before smashing. This is a really good way to cook a potato and I have even started adding some hickory chunks to the fire to add a nice smoke flavor to the potato skin. Your options are endless! Hope this helps
Sign In or Register to comment.
Click here for Forum Use Guidelines.