Sweet Smoke Signals
Smoked Soy-Brown Sugar Glazed Roasted Potatoes with Pineapple Cabbage Slaw
1 hour 10 minutes
Serves 4
DinnerHawaiianVegetarianNut-freeShellfish-free
Herb's take
Meet ʻuala: the Hawaiian sweet potato, here played by the humble potato, smoked and lacquered with soy and brown sugar. On the side, a fresh pineapple-cabbage slaw brings that signature island tang and crunch.
Equipment needed
- Smoker or grill with cover
- Wire rack
- Baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat your smoker (or grill set up for indirect heat) to 375°F and add wood chips for smoking.
- 02In a large bowl, toss the potato wedges with olive oil, smoked paprika, kosher salt, and black pepper until well coated.
- 03Arrange the potatoes in a single layer on a wire rack set over a baking sheet or directly on your grill grate. Smoke-roast for 30 minutes, turning once halfway through.
- 04While potatoes roast, combine brown sugar, soy sauce, and melted butter in a small bowl to make the glaze.
- 05After 30 minutes, brush the potatoes all over with the soy-brown sugar glaze. Continue roasting for another 20-25 minutes, brushing again halfway through, until the potatoes are deeply caramelized and fork-tender.
- 06While the potatoes finish, make the slaw: In a large bowl, toss together cabbage, pineapple, and scallions.
- 07In a separate small bowl, whisk together rice vinegar, mayonnaise, toasted sesame oil, and sesame seeds. Pour over the slaw and toss to coat.
- 08Taste the slaw and add a pinch of salt and pepper if needed.
- 09To serve, pile the glazed smoked potatoes onto a platter or plates. Top generously with the pineapple-cabbage slaw and sprinkle with extra scallions or sesame seeds if desired.
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