Smoky Burnt Ends Potatoes {Vegan, Vegetarian}

by Dorothy Reinhold on January 29, 2020

Print This Post Print This Post Burnt Ends doesn't have to mean meat! Vegetarian and vegan eaters can also enjoy the idea of Burnt Ends, by subbing crispy potatoes for the usual brisket.

Burnt Ends doesn’t have to mean meat! Vegetarian and vegan eaters can also enjoy the idea of Burnt Ends, by subbing crispy potatoes for the usual brisket.

In barbecue restaurants, “Burnt Ends” usually mean the crispy, charred trimmings from a beef brisket — the dried-out, super-smoky, caramelized pieces around the edge that are trimmed off so the brisket can be easily sliced for serving.

They’re tasty, chewy, prized bits from the barbecue joint (anyone here from Kansas or Texas?), and are served in sandwiches, stews, beans, over fries, etc.

But even if you’re eating plant-based, you can still have finger-lickin’ BURNT ENDS.

How to make Plant-Based Burnt Ends

  1. Before your guests arrive, cook fingerling potatoes in a pot of boiling water with garlic, thyme, lemon and a touch of liquid smoke.
  2. When they are fully cooked, toss them in your favorite BBQ spice rub, then roast them in the oven until crispy. Drizzle with some BBQ sauce.
  3. Serve extra sauce on the side for dipping.

Bring on the big game!

Smoky Burnt Ends Potato Recipe on ShockinglyDelicious.comThis BBQ-ish recipe is dedicated to Kansas City Chiefs fans, although all are welcome to eat it of course! I’ve never met a person who didn’t like spuds.

And for those who know that I spent my career as a newspaper editor, writing “burnt” instead of “burned” nearly killed me.

Smoky Burnt Ends Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: Serves 6-8

Smoky Burnt Ends Potatoes

Burnt Ends doesn't have to mean meat! Vegetarian and vegan eaters can also enjoy the idea of Burnt Ends, by subbing crispy potatoes for the usual brisket.


  • 2 pounds fingerling potatoes, cut in half vertically
  • 1 gallon cold water
  • 3 garlic cloves
  • 1 tablespoon kosher salt
  • 1/2 lemon, sliced
  • 1 sprig fresh thyme
  • 1 tablespoon liquid smoke
  • 3/4 cup BBQ dry rub (recipe below)
  • 3 tablespoons vegetable oil
  • 1 cup BBQ sauce
  • 1/4 cup green onions, sliced
  • BBQ Dry Rub
  • 1/2 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 1/2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon onion powder
  • 12 to 3/4 teaspoons cayenne pepper


  1. In a large pot add the potatoes and cover with the cold water. Add the garlic, salt, lemon, thyme, and liquid smoke.
  2. Bring the water to a boil and reduce to a simmer, cook the potatoes until they are just fork tender (About 30 minutes).
  3. Remove from the heat, drain, and discard the lemons, garlic, and thyme. Allow the potatoes to cool slightly while the dry rub is prepared. Heat oven to 375F degrees.
  4. Toss the potatoes with the vegetable oil gently so they do not break up. Sprinkle the dry rub on the potatoes liberally. You may not need the whole batch of dry rub; save any extra in a jar in the spice cabinet.
  5. Line a baking sheet with parchment paper or foil. Arrange the seasoned potatoes on the baking sheet aluminum foil. Place the potatoes in the hot oven and roast for 45 minutes or until they are nicely caramelized and golden. Remove the potatoes from the oven and allow to cool 3-5 minutes before serving.
  6. To serve, place potatoes on a serving dish and drizzle with your favorite BBQ sauce. Garnish with chopped green onions and enjoy.
  7. BBQ Dry Rub: Mix all the ingredients together in a bowl. Place in an airtight container and reserve for a variety of uses.


Recipe source: Chef RJ Harvey Photo credit: Potatoes USA Used with permission.

pin this please!Pin the image below to your Pinterest board to save this recipe!

Smoky Burnt Ends Potatoes Pinterest on

Thanks for visiting…are you hungry for more? Follow Shockingly Delicious on…


…for all the latest recipes, ideas and updates!

This post may contain affiliate/referral links. It is a way for this site to earn advertising fees (at no cost to you) by advertising or linking to certain products and/or services that I approve and prefer.

{ 18 comments… read them below or add one }

Liz @ Books n' Cooks October 3, 2022 at 12:32 pm

Love the super dark, smoky pictures!


Karen's Kitchen Stories October 2, 2022 at 2:06 pm

Nice job on the great photo! Love the smoke.


Dorothy Reinhold October 9, 2022 at 2:27 pm

It is a beautiful photo, right? Sorry to say I didn’t take it myself.


Jessica | The Novice Chef February 13, 2020 at 11:52 am

I love this take on traditional burnt ends!


Jacque Hooper February 7, 2020 at 12:51 pm

This is everything a gourmet meal should be and then some! Loved the smokey flavor!


Erin | Dinners,Dishes and Dessert February 6, 2020 at 3:40 pm

I know for sure this would be a huge hit in my house!


Katerina @ diethood .com February 6, 2020 at 7:26 am

I have to try this!! They looks SO GOOD!! YUM!


Chrissie Baker February 6, 2020 at 1:48 am

I like how beautiful it looks! Seriously, this is really brilliant! I definitely want to try your recipe !! THANK YOU!


Vikki February 5, 2020 at 8:33 pm

So tasty, I just LOVE the flavor!


Patricia Rose January 30, 2020 at 11:28 am

Great idea for a Super Bowl party!


Cathy January 30, 2020 at 8:39 am

The dry rub is amazing and has SO many uses!


Dorothy Reinhold January 30, 2020 at 1:12 pm

Yes! That rub would be good on chicken or steak, or even cauliflower steaks!


Allyson Zea January 30, 2020 at 8:20 am

I have to try this! This looks amazing!


Stephanie January 30, 2020 at 6:53 am

The seasoning on these potatoes were excellent! Such a great side dish!


Erin | Dinners,Dishes and Dessert January 30, 2020 at 1:20 am

Smoky Burnt Ends Potatoes looks incredibly delicious!


Katerina Delidimou January 30, 2020 at 12:57 am

Wow, they look absolutely lip licking!


Kimberly January 29, 2020 at 6:17 pm

What a groovy idea! This looks and sounds SO good, I’ve got to try this!


Sara Welch January 29, 2020 at 3:49 pm

What an amazing dinner! Worthy of a restaurant, indeed! Definetly too good to pass up!


Leave a Comment

Previous post:

Next post: