Photos and recipe: Dave Sands
Ingredients
- 2 lbs yellow potatoes (Yukon Gold or similar)
- 2 tbsp olive oil
- 1 tsp Firecracker Farm Hot Salt (adjust to taste)
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 tbsp sour cream
- 1 smoked clove of garlic (or more to taste)
- 2 tbsp chopped scallions
- Freshly cracked black pepper, to taste
Instructions
1. Prep the Potatoes
Wash and cut potatoes into bite-sized chunks. Toss with olive oil and Firecracker Farm Hot Salt.
Optional: Smoke potatoes whole, then slice post-smoke for added moisture retention and flavor.
2. Smoke the Potatoes & Garlic
Set up your smoker or grill for indirect heat at 225–250°F. Use a mild wood like apple, cherry, or hickory.
- Smoke potatoes for 1.5–2 hours, stirring occasionally, until fork-tender and lightly golden.
- Wrap garlic cloves in foil with olive oil and smoke alongside until soft and fragrant.
3. Cool & Mix
Let potatoes cool slightly. In a bowl, whisk together mayo, mustard, sour cream, and mashed smoked garlic. Add a pinch more Hot Salt to taste. Fold in chopped scallions.
4. Chill & Serve
Chill for at least 30 minutes before serving. Finish with cracked black pepper, a dusting of paprika or chili powder, and an extra grind of Firecracker Farm Hot Salt on top for that final savory spark.
Serve It With:
This dish shines next to smoked tri-tip, BBQ chicken, or grilled sausages — or steal the show at your next potluck.
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
It's Time to Start Really Enjoying Your Food...
Get Some Hot Salt!
The secret it out! Our Three Kings specialty Hot Salts have become a staple in kitchens, restaurants and bars around the world. We even have a new friend on the Isle of Skye making ice cream with it! Whether at home, out on the town or by a campfire, you can elevate the flavor and heat of whatever you're having from good to great. Don’t like it too spicy? A few pushes in the grinder will elevate your dish without making it unbearable. Like it hotter? Explore some of our special edition “Hotter Stuff” and be bold. It’s your turn to experience what everyone is raving about with Firecracker Farm Hot Salt.