Roasted Crispy Potatoes

Ingredients

Steps

• 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 2

  Place the whole potatoes on a rimmed baking sheet lined with parchment paper. Bake on Traeger until they offer little resistance when pierced with a sharp, thin-bladed knife, about 30 to 45 minutes, depending on their size.

  Grill: 350 ˚F

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  Ingredients

  • 2 Pound tri-color marble potatoes, scrubbed

• 3

  Let stand at room temperature until cooled. Use your hand to slightly flatten the potatoes and break their skin a bit.

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• 4

  Meanwhile, pour the oil 3 to 4 inches deep into a large, heavy Dutch oven or other deep pot and heat over medium-high heat until oil reaches 400℉.

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  Ingredients

  • As Needed peanut oil, for deep frying

• 5

  While the oil is heating, in a small bowl mix together the lemon zest and fleur de sel. Set aside.

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  Ingredients

  • 1/2 lemon, zested

  • 1 Tablespoon fleur de sel

• 6

  Fry the potatoes, in batches if necessary, until evenly brown all over, about 3 minutes. Remove them with a spider or slotted spoon and place them directly into a large bowl.

  Grill: 350 ˚F

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• 7

  Adjust the heat as necessary between batches to return the temperature of the oil to 400℉. While the potatoes are still hot, add the red onion and season to taste with the lemon zest and fleur de sel mixture, Aleppo pepper, kosher salt and black pepper. Toss gently to coat.

  Grill: 400 ˚F

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  Ingredients

  • 1 Tablespoon minced red onion

  • To Taste kosher salt and freshly ground black pepper

  • 1 Tablespoon minced Aleppo pepper

• 8

  Garnish with fresh parsley and serve hot. Enjoy!

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