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We’ve paired these crispy, thick-cut fries with spicy chipotle ketchup and topped them with Traeger Beef Rub for a bold pop of cracked pepper and a hint of zesty citrus.
2 canned chipotle peppers in adobo sauce
1 Tablespoon Olive oil
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 Cup tomato ketchup
1 Tablespoon Sugar
1 Tablespoon ground cumin
1 Tablespoon chile powder
Juice of 1 lime
5 Yukon Gold potatoes, cut into thick strips
2 Tablespoon unsalted butter, melted
1 Tablespoon Traeger Beef Rub
1/4 Cup finely chopped fresh flat-leaf parsley
2 canned chipotle peppers in adobo sauce
1 Tablespoon Olive oil
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 Cup tomato ketchup
1 Tablespoon Sugar
1 Tablespoon ground cumin
1 Tablespoon chile powder
Juice of 1 lime
: 450 ˚F
5 Yukon Gold potatoes, cut into thick strips
2 Tablespoon unsalted butter, melted
1 Tablespoon Traeger Beef Rub
1/4 Cup finely chopped fresh flat-leaf parsley