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.
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|4 Whole||russet potatoes|
|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|
When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
425 ˚F / 218 ˚C
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
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
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
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
1 Teaspoon chopped parsley, for garnish
Serve with your favorite dipping sauce, side dish or as a nacho base.
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