Smoked Beer Mustard Potatoes
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In the world of barbecue, side dishes are often an afterthought. The meat is generally the star of the show, but some side dishes are so good that they can stand alone
These smoked potatoes are one of them.
They’re simple to throw together, and you can sit them on the grill next to the protein you’re smoking. Versatile in that you can use your favorite mustard, BBQ seasoning, and herb of choice.
Do away with your standard old potato salad and give these addictive smoked potatoes a go next time you’re firing up the smoker.
How to make Smoked Potatoes with Mustard
The first step is to chop your potatoes into pieces. For this recipe, I used small Yukon Gold potatoes.
Once your potatoes are chopped, simply add them to a medium-sized mixing bowl, add your beer mustard and barbecue rub, and give them a good mix.
For this recipe, I used Buzzed Beer Mustard made with a hot honey ale. It has a great flavor and the perfect consistency for this recipe. If you don’t have any on hand, you can easily substitute a different type of mustard:
- Dijon Mustard – if you are looking for a bold, pungent flavor then Dijon mustard is a great option. It has a sharp taste that will pair perfectly with these smoky potatoes.
- Spicy Brown Mustard – if you want to add a little spicy kick and earthy flavor to the dish, then spicy brown mustard is a great option to choose. It stands up well to salt, so be sure to add a little extra seasoning to your potatoes with this one.
- Honey Mustard – if you are craving a little sweetness in this dish, then honey mustard is a great option. If you decide to use honey mustard, I would opt for a Pork Rub that contains a little bit of sugar just to keep the balance of flavors even.
- Yellow Mustard – the mildest option, but still delicious all the same! Good, old-fashioned yellow mustard will give you a crisp and tangy flavor.
I used Butchers Blend Prime Time beef rub for this recipe. I chose this rub because I didn’t want to overpower the flavor of the mustard and I felt like a simple blend of garlic, salt, pepper, and herbs would work perfectly. I also added a little bit of chopped fresh parsley for an extra herb flavor.
Feel free to get creative with it and check out these BBQ dry rubs that you can make at home!
Once your potatoes are well-coated in your mustard of choice and seasoned to your liking, just pour them onto a sheet of aluminum foil and wrap them up loosely.
You don’t want to wrap them too tight because you still want some of that smoke flavor to be able to get in there, so just leave the top open a little bit.
Fire up the smoker
Could you make these in the oven? Well, yeah, but what’s the fun in that?! It’s grilling season and I’m going to find any excuse I can to fire up the smoker and get a little smoke flavor in my food.
I smoked these potatoes on my Camp Chef Woodwind 24 using apple wood pellets. I love the flavor of apple when I smoke veggies and potatoes, so it’s always my go-to but if you need some help deciding what you want to use be sure to check out our guide on the Best Wood Pellets for Smoking.
Pre-heat your smoker to 300°F and place your little aluminum boat full of potatoes directly on the grates.
You want to let them smoke for about 45 minutes, then start giving the potatoes a little poke here and there to test how done they are.
This recipe took me 1 hour to cook, but the size and type of potatoes that you decide to use can affect cooking time.
You want them to be just tender enough to slide a fork into easily, but not so tender that you end up with mashed potatoes!
Once your potatoes are fork-tender, you can pull them off and serve them immediately.
They taste fantastic on their own, but they are the perfect accompaniment to your favorite smoked meat.
What to pair with smoked potatoes
Here are some great main courses that would pair wonderfully with these smoked potatoes with mustard:
Beef
Pork
Smoked Potatoes with Mustard
Ingredients
- 1 lb Yukon Gold potatoes
- 4 tbsp beer mustard
- 2 tbsp BBQ rub
- 1 tbsp fresh parsley - chopped
Instructions
- Start by washing your potatoes and chopping them even bite size pieces.
- Add your chopped potatoes to a mixing bowl, add the beer mustard and give the potatoes a good mix until they are well-coated in the mustard.
- Sprinkle the barbecue rub and chopped parsley on top and give them another mix.
- Transfer the potatoes to a sheet of aluminum foil and bunch it up around the sides to create a small “boat”. Do not wrap them too tightly because you want to allow the smoke to get in there and add flavor to your potatoes.
- Place the potatoes on the smoker, directly on the grates, and let them smoke for 1 hour.
- Using a fork, poke the potatoes to test how tender they are. If they are tender, then they are ready to enjoy – if they are still too firm, let them smoke for another 15 minutes.
- Transfer the potatoes to a serving dish and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Breanna Stark is a Texas-based competitive pitmaster and barbecue educator. She grew up cooking over charcoal and open flames while camping with her father, sparking a lifelong love of barbecue. Since 2014, she has competed in over 100 IBCA, KCBS, and CBA events, earning recognition for her award-winning chicken and Texas-style barbecue.
Passionate about recipe testing and development to create approachable dishes that help backyard cooks level up their barbecue skills. Breanna shares her expertise with over three million followers on social media.
Well I tried this on the weekend – took forever and the foil should be oiled or sprayed.
I wouldn’t do it again.
Sorry to hear that! Did you cut the potatoes into bite sized pieces? THey shouldn’t take too long and at 300°F and with plenty of sauce on the potatoes I”m surprised they would stick, but oilin the foil is certainly not a bad idea.
Maybe the problem was with me but I marked this recipe down because firstly, despite the BBQ at correct temperature these took a lot longer to cook than stated and we’re still overly firm. I think that they could have been par boiled/steamed prior to the BBQ.
I couldn’t get your recommendation of potato here in the east of Scotland so used Vivaldi, an excellent all rounder, and diced into roughly 1 inch cubes. I also used Blues Hog Honey Mustard sauce, as I had it in the fridge 😁. The flavours are very good and these potatoes make a great change to potato salad so I will be making them again but will partly cook first.
Thanks guys 🙂
Thanks for the feedback Mike, par boiling the potatoes first is definitely a fine idea, especially if you are working with larger potatoes.
Worked a treat, left them in until cooked and not to time. Delicious. Thanks Bre.
french’s makes a bbq mustard that i found works well.
I par boiled the potatoes for about 5min and that made it easier to get the cook right on my 2nd attempt.
Thanks for the recipe.