Skip to Main Content
  • It's grilling season! Make sure you have all the tools you need for a perfect cook.  |Shop Tools
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




How many people are you serving?


Activating this element will cause content on the page to be updated.
Units of Measurement:
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


  • 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.

    • 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

    • 8 Tablespoon (1 stick) salted butter

  • 3

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

    • 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.

    • 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

Read recipe notes submitted by our community or add your own notes.

No notes found.

Your Cart