2.5 lbs baby potatoes
3 thyme sprigs
1 garlic clove, bruised
1 fresh bay leaf
Melted butter, to serve



Preheat oven to 420°F

Combine potatoes, thyme, garlic, and bay leaf in a saucepan with enough salted cold water to cover generously. Bring to the boil, reduce heat to low-medium and simmer until just tender when pierced with a skewer (25-30 minutes). Drain and place in a roasting tray with a drizzle of oil and a knob of butter.

Roast for 25 to 30 minutes until golden and crispy. Remove from oven and cover ready to smoke. Fill your Piccalo smoker with wood chips, ignite and fill potato tray with smoke. Gently shake the tray to incorporate smoke and sit aside to infuse for about 5 minutes. Repeat the process for a stronger smoky flavor.

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