Description
These liquid smoke russet potatoes are a bold, smoky twist on a comfort food classic. Crispy on the outside, fluffy inside, and packed with backyard BBQ flavor—no grill required. Perfect as a hearty side for meat dishes or a star on any plant-based plate.
Ingredients
3 large russet potatoes
2 tablespoons olive oil
½ to 1 teaspoon liquid smoke (hickory or mesquite)
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper to taste
Optional: chopped fresh parsley or scallions for garnish
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Wash and cut russet potatoes into wedges or thick slices.
3. Soak potato pieces in cold, salted water for 30 minutes. Drain and pat dry completely.
4. In a bowl, mix olive oil, liquid smoke, paprika, garlic powder, salt, and pepper.
5. Toss potatoes in the seasoning mixture until evenly coated.
6. Spread potatoes on the baking sheet in a single layer.
7. Roast for 35–40 minutes, flipping once halfway through.
8. For crispier edges, broil on high for the last 3–5 minutes.
9. Remove from oven and let rest 5 minutes. Garnish with parsley or scallions if desired. Serve warm.
Notes
For mashed potatoes: peel, boil, and mash russets before mixing with liquid smoke and butter.
Use mesquite for earthy boldness or applewood for a milder smoky finish.
Vegan/dairy-free? Swap butter with olive oil and use plant-based toppings.
- Prep Time: 10 minutes + 30 minutes soak time
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 portion (~1 medium potato's worth)
- Calories: 215
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg