Traeger Kitchen
Traeger Fries with Chipotle Ketchup
Prep Time
10 Minutes
Cook Time
15 Minutes
Effort
Pellets
Hickory
We’ve paired these scrumptious, thick-cut potatoes with spicy chipotle ketchup for dipping and topped them with Traeger Beef Rub for a bold pop of cracked pepper and a hint of zesty citrus.
Ingredients
How many people are you serving?
4
Units of Measurement:
Chipotle Ketchup
2 Can 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 cumin
1 Tablespoon chili powder
1 Whole lime, juiced
main
6 Whole Yukon Gold potatoes, cut into thick strips
2 Tablespoon butter, melted
1 Tablespoon Traeger Beef Rub
1/4 Cup flat-leaf parsley, finely chopped
Steps
1
Chop the chipotle peppers, then combine them with the remaining chipotle ketchup ingredients in a mixing bowl.Ingredients
2 Can 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 cumin
1 Tablespoon chili powder
1 Whole lime, juiced
2
Refrigerate the mixture for at least 1 hour to allow the flavors to blend (making it one day ahead of time is even better if you can swing it).3
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.Grill: 450 ˚F
4
Place the potatoes in a bowl, drizzle with melted butter and sprinkle with Traeger Beef Rub, tossing to coat.Ingredients
6 Whole Yukon Gold potatoes, cut into thick strips
2 Tablespoon butter, melted
1 Tablespoon Traeger Beef Rub
5
Lay the fries on a baking sheet and bake for 10 to 15 minutes, or until the fries reach your desired level of crispiness. Remove the fries from the grill, place in a bowl and toss with parsley.Grill: 450 ˚F
Ingredients
1/4 Cup flat-leaf parsley, finely chopped
6
Enjoy by the handful with plenty of chipotle ketchup for dipping.