Roasted Garlic Herb Fries
By Kelly Cahoon
Skip the deep fryer and add incredible Traeger taste to this classic side. Sliced potatoes are tossed in a garlic & herb mixture, then roasted till golden and crispy.
Prep Time
30 Min
Cook Time
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 Whole | russet potatoes |
| 1 Teaspoon | Salt |
| 2 Tablespoon | avocado oil |
| 1 Teaspoon | fresh chopped rosemary |
| 1 Teaspoon | fresh chopped thyme |
| 2 | cloves garlic, minced |
| 2 Teaspoon | flake salt |
| 1 Teaspoon | chopped parsley, for garnish |
Steps
1
When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
425 ˚F / 218 ˚C
2
Chop potatoes into fries, (a mandolin works great for this) and place directly into an ice water bath with 1 teaspoon salt for 15 to 30 minutes.
3
Combine oil, rosemary, thyme and garlic in a big bowl. Remove potatoes from ice water and dry thoroughly with paper towels.
4
Toss potatoes in the oil mixture and place them on 2 to 3 parchment-lined baking sheets in a single layer. Sprinkle the flake salt over the fries.
5
Place baking sheets on the grill and roast for 30 minutes, flip the fries, then cook for an additional 15 minutes until golden and crispy. Dust with parsley.
425 ˚F / 218 ˚C
00:45
6
Serve with your favorite dipping sauce, side dish or as a nacho base.
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