Traeger Smoked Smashed Potatoes are a simple, crowd-pleasing side that you can finish on a pellet grill or make in the oven. The wood-fired version adds a subtle smoky depth that elevates the dish, but both methods produce crispy, golden edges and tender, buttery centers you’ll want to serve with everything.
Traeger Smashed Potatoes
Finding a go-to side that’s easy, flavorful, and repeat-request-worthy doesn’t have to be hard. These pellet-grill smashed potatoes check all the boxes: minimal ingredients, straightforward steps, and big flavor. They’re perfect alongside grilled steaks, chicken, fish, or as part of a larger barbecue spread.
The technique is simple: par-cook small whole potatoes, flatten them to expose more surface area, then finish with butter and salt on the grill (or in the oven) until the edges crisp and the interiors stay creamy. The result is a satisfying contrast of textures and a buttery, slightly smoky finish when made on a Traeger or other wood-pellet grill.
If you don’t own a pellet smoker, don’t worry—these can be made on a gas or charcoal grill using indirect heat or baked in a hot oven. The key elements are the gentle initial cook to make the potatoes tender and the high-heat finish to get those irresistible crispy edges.
Why You’ll Love This Dish
- Crispy Outside, Creamy Inside – Each bite combines golden, crunchy edges with soft, buttery centers.
- Smoky Depth – A pellet grill adds subtle wood-fired flavor without overpowering the potatoes.
- Minimal Ingredients – Potatoes, oil, butter, and salt are all you need for big results.
- Versatile Side – Pairs well with grilled meats, roasted vegetables, and seafood.
Browse more Traeger recipes to expand your grill-side menu.
Recipe Shopping List
Here’s a quick shopping list so you can check your pantry at a glance. For exact amounts and a printable recipe card, see the recipe card further down.
- Baby potatoes – small potatoes cook quickly and smash easily; red or yellow varieties work well.
- Avocado oil – a high smoke point oil that helps the potatoes crisp during grilling.
- Kosher salt – use large flakes to enhance texture and flavor.
- Salted butter – adds richness and browns nicely under high heat.
How To Make This Recipe
Below is a concise overview of the process. For best results, follow the full recipe card with exact times and quantities.
- Preheat the grill – If using a Traeger or pellet grill, set it to 375°F and allow it to come up to temperature.
- Par-cook the potatoes – Toss potatoes with avocado oil and cook until fork-tender (microwave or parboil works well).
- Smash them flat – Arrange the potatoes in a rimmed pan and gently press each one flat with a fork or masher to increase surface area.
- Add butter and salt – Dot the tops with pats of butter and sprinkle with kosher salt.
- Finish on the grill – Grill or bake for 25–30 minutes until the undersides and edges are golden and crisp.
Follow the recipe creator on Instagram for more ideas and step photos.
Recipe FAQ
Baby potatoes are recommended because their thin skins and small size make them ideal for smashing while retaining moisture. They cook quickly and produce a pleasing texture when smashed. If you only have larger potatoes, you can cut them into smaller pieces, increase the cooking time, and then smash the pieces to achieve a similar result.
Try other potato recipes to round out your menu.
Serve This With
These smashed potatoes are a natural pairing for a wide range of mains. They work especially well with grilled seafood, pan-seared fish, smoked beef, or roasted and grilled chicken. Their mild, buttery flavor complements herb-forward or boldly seasoned proteins.
Suggested pairings include crispy breaded fish, lemon-pepper grilled salmon, smoked beef tenderloin, or spicy grilled chicken. Use these potatoes as a reliable side that adapts to many cuisines and seasonings.
Traeger Smoked Smashed Potatoes
Easy smoked smashed potatoes cooked over wood fire develop a crisp, crackly skin and a soft, buttery interior. They make an excellent side for backyard grills and weeknight meals alike.
15 minutes
25 minutes
40 minutes
Ingredients
- 1–2 pounds baby potatoes
- 3 tablespoons avocado oil
- 1–2 tablespoons kosher salt, to taste
- ½ cup salted butter, cut into pats
Instructions
- Preheat your Traeger or pellet grill to 375°F (or preheat your oven to the same temperature for an oven method).
- Toss the potatoes with avocado oil to coat evenly. Microwave or parboil until fork tender—about 3 minutes in the microwave for small potatoes.
- Arrange the potatoes in a rimmed baking pan and gently smash each potato with a fork or potato masher to flatten slightly.
- Top the smashed potatoes with pats of salted butter and sprinkle with kosher salt.
- Place the pan on the grill or in the oven and cook for 25–30 minutes, or until the bottoms and edges are golden and crisp. Serve hot.
Nutrition Information
Yield: 12
Calories: 337
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 41mg
Sodium: 2252mg
Carbohydrates: 32g
Fiber: 3g
Protein: 4g