Hay Smoked Potatoes

There’s something deeply grounding about cooking over fire,  the crackle, the scent, the slow transformation. These potatoes take on the whisper of the field itself; sweet, earthy, and gently smoked from burning hay trapped beneath a heavy lid.

Simple but so much more than the sum of their parts.

The humble potato, in a humble setting, using nature as its seasoning….

These sing of long summer evenings outdoors…

hay smoked, bbq, bbq recipes, fire cooking, vegan bbq, summer recipes, smoked foods, easy smoking, home grown, seasonal eating

Yield: 4

Author: Suze Morrison

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Hay Smoked Potatoes

Prep time: 10 MinCook time: 40 MinInactive time: 2 MinTotal time: 52 Min

There’s something deeply grounding about cooking over fire, the crackle, the scent, the slow transformation. These potatoes take on the whisper of the field itself; sweet, earthy, and gently smoked from burning hay trapped beneath a heavy lid.

Ingredients

• 800g–1kg waxy potatoes (small to medium, scrubbed clean)
• 2 large handfuls dry hay (untreated, food-safe)
• 2 tbsp olive oil or melted butter
• 1 tsp sea salt
• Optional: crushed garlic cloves, thyme sprigs, rosemary
• Equipment
• Cast iron pot with a tight-fitting lid (Dutch oven style)
• Open fire or fire pit
• Long tongs or heatproof gloves

Instructions

1. Build a steady open fire and allow it to burn down to hot embers with a gentle flame still flickering.
2. Place your cast iron pot over the fire to heat through for a few minutes, this helps everything catch and smoke evenly.
3. Add a loose layer of dry hay to the bottom of the pot.
4. Toss the potatoes with oil, salt, and any aromatics, then nestle them on top of the hay.
5. Carefully light the hay using a long match or taper. As soon as it begins to catch and smoke.
6. Immediately place the lid on tightly to trap the smoke and extinguish the flame. This is where the magic happens, the hay smoulders, perfuming the potatoes.
7. Return the sealed pot to the fire or embers. Cook for 30–45 minutes, turning occasionally, until the potatoes are tender when pierced.
8. Remove from the heat and let sit for 5 minutes before lifting the lid. You’ll be met with a warm, grassy smoke, soft, sweet, and unmistakably elemental.

https://gourmetglow.co.uk/recipes/hay-smoked-potatoes

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