Smoked Fondant Potatoes by @ViewToAGrill

Smoked Fondant Potatoes by @ViewToAGrill

December 22, 2023

Potatoes are a canvas for culinary creativity, and the smoked fondant potato recipe by Johnny from @Viewtoagrill is a testament to this. Embracing the classic while infusing it with smoky pizzazz, this dish requires a touch of patience but rewards with an explosion of flavors.

Smoking Gems from @Viewtoagrill

Behind this exquisite smoked fondant potato recipe lies a culinary grill master—none other than the celebrated YouTuber, Johnny, from @Viewtoagrill. He has a passion for turning ordinary BBQ dishes into culinary marvels by adding his unique touch. His followers love his ability to infuse smoky flavors into classic recipes. Johnny’s attention to detail and creative innovations have created a loyal community of food enthusiasts.

 

The Symphony of Flavors

Fire up the grill and gather your ensemble—Russet potatoes, thyme, rosemary, oregano, garlic, chicken stock, and a touch of butter. This delicious recipe celebrates the classic holiday dishes while embracing the allure of smoke-kissed perfection.

 

Tools of the Trade

A cast-iron pan, the cornerstone, distributes heat evenly, ensuring the potatoes achieve the perfect crispy exterior and tender interior. Complemented by a preheated pellet grill, this duo infuses smoky nuances that elevate the flavor profile.

Johnny’s precision with the Lamson Utility Knife guarantees uniform cuts of the Russet potatoes, its size and sharp blade make it an indispensable companion for intricate and delicate cutting. While a reliable thermometer ensures their ideal readiness. Brushes, whether silicone or pastry, delicately coat the potatoes with melted butter, adding a rich finish.

 

The Recipe

Join Johnny on his YouTube channel, @Viewtoagrill, to learn the process of making smoked fondant potatoes. Gather your tools—a cast-iron pan, a preheated pellet grill, a Lamson Utility Knife, brushes for butter, and a thermometer—to recreate this smokey dish.

Bon appétit!

 

Smoked Fondant Potatoes 

Prep Time 10 minutes

Cook time:  (around) 1 hour 15 minutes,  depending on the size of your potatoes.

 View printable and sharable recipe here.

Ingredients:

  • 3 Large Russet Potatoes
  • 4 Stems of thyme (3 for the cook and 1 for garnish)
  • 3 Stems of rosemary
  • 3 Stems of oregano
  • 3 cloves of garlic
  • 2 cups of chicken stock
  • Salt to taste
  • Fresh cracked black pepper to taste
  • 4 tbls of avocado oil or enough to cover bottom of the cast iron pan
  • 3 tbls of butter for cooking the potatoes
  • 3 tbls of melted butter as a topping for the potatoes

 

Instructions

Pre-heat your pellet grill to 400f.

For the potatoes I like to keep them rustic.   Start by cutting the ends off creating two flat sides.

Then stand the potato on one end and use your Lamson Utility knife to slice straight down the sides removing the peel.  

Next slice the potatoes in half.  Three potatoes will create six halves.  

Put the prepared potatoes in a cold-water bath.

Pour the oil in an 8′ cast iron pan and place in the pellet grill.  

Crush and prepare garlic.

Heat the oil to at least 350f then put the potato halves in ‘wide side’ down and add salt.

I like to cook these Fondant potatoes in 4 stages.  I do this by taking color queues from the potatoes as they are frying. 

Lift the potato to expose the side making contact with the cast iron pan.  

 

  1. When the potato halves develop a slight color add the garlic – to get the most garlic flavor without burning the garlic
  2. When the potato edges get gold add the butter – adding now helps to keep the butter from burning
  3. When the surface of the potato is mostly golden brown add the herbs
  4. When a dark golden-brown color is present flip the potatoes and add the stock

Continue to smoke these potatoes in the pellet grill until the potatoes are fork tender or until the internal temperature is around 208f.  

To finish the prepared potatoes:

 

  • Brush on some melted butter
  • sprinkle on some fresh thyme leaves
  • Salt and pepper to taste
  • enjoy
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