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Roasted Garlic Herb Fries

30

45

Hickory

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.

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  • 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

  • 1

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

    425 ˚F

  • 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.

    • 4 Whole russet potatoes

    • 1 Teaspoon Salt

  • 3

    Combine oil, rosemary, thyme and garlic in a big bowl. Remove potatoes from ice water and dry thoroughly with paper towels.

    • 2 Tablespoon avocado oil

    • 1 Teaspoon fresh chopped rosemary

    • 1 Teaspoon fresh chopped thyme

    • 2 cloves garlic, minced

  • 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.

    • 2 Teaspoon flake salt

  • 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.

    • 1 Teaspoon chopped parsley, for garnish

  • 6

    Serve with your favorite dipping sauce, side dish or as a nacho base.