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Roasted Potatoes with Chipotle Mayo

Roasted Potatoes with Chipotle Mayo

By Traeger Kitchen

Our quick and easy smoke-roasted potatoes are a delicious alternative to your regularly scheduled side dishes. Serve with homemade chipotle mayo for a kick of added flavor.

Prep Time

15 Minutes

Cook Time

1 Hours

Pellets

Apple

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
8 Large russet potatoes, peeled and cut into 1-1/2 inch chunks
To Taste kosher salt, plus more for boiling
8 Tablespoon (1 stick) salted butter
1/2 Teaspoon freshly ground black pepper
6 Teaspoon favorite BBQ rub
1/2 Medium sweet onion, thinly sliced
Chipotle Mayo
1 Large egg yolk
1/2 Teaspoon kosher salt
1/2 Teaspoon ground mustard
2 Teaspoon Fresh lemon juice
1 Teaspoon Sugar
1 Tablespoon red wine or apple cider vinegar
2 Teaspoon chipotle chile powder
1 Tablespoon Traeger Pork & Poultry Rub
1 Cup vegetable or corn oil

Steps

  • 1

    Add the potatoes to a large pot and cover with cold water by 1 inch. Generously salt the water. Bring to a boil on the stovetop and cook for 3-4 minutes. Drain the potatoes and let stand for 5 minutes.

    Ingredients
    • 8 Large russet potatoes, peeled and cut into 1-1/2 inch chunks

    • To Taste kosher salt, plus more for boiling

  • 2

    Add the butter to a baking dish large enough to hold the potatoes. Place the baking dish on the grill grates. Set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F / 191 ˚C

    Ingredients
    • 8 Tablespoon (1 stick) salted butter

  • 3

    Toss potatoes with 1/2 teaspoon salt, pepper, BBQ rub, and onion.

    Ingredients
    • 1/2 Teaspoon freshly ground black pepper

    • 6 Teaspoon favorite BBQ rub

    • 1/2 Medium sweet onion, thinly sliced

  • 4

    Transfer the potatoes to the baking dish with the melted butter. Close the lid and roast the potatoes, turning every 20 minutes, until they are fork-tender and golden brown all over, 60-75 minutes total.

    375 ˚F / 191 ˚C

  • 5

    Meanwhile, make the chipotle mayo: Add the egg yolk, salt, ground mustard, lemon juice, sugar, vinegar, chipotle chile powder, and Traeger Pork & Poultry Rub to a food processor. Pulse a few times to combine. With the processor running, very slowly pour in the oil, starting with a few drops at a time until you've used a quarter of the oil then adding the rest in a slow stream. The mayo should thicken and tighten once all of the oil is added. If the mayo is too thick, add a splash of water to thin. The mayo will separate if it gets too warm; stop and chill in the refrigerator if needed during mixing. The mayo will keep at room temperature for 1-2 hours, or in the refrigerator for up to 1 week.

    Ingredients
    • 1 Large egg yolk

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon ground mustard

    • 2 Teaspoon Fresh lemon juice

    • 1 Teaspoon Sugar

    • 1 Tablespoon red wine or apple cider vinegar

    • 2 Teaspoon chipotle chile powder

    • 1 Tablespoon Traeger Pork & Poultry Rub

    • 1 Cup vegetable or corn oil

  • 6

    Remove the potatoes from the grill and serve with the chipotle mayo alongside. Enjoy!

Cooking Notes

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