Roasted Potatoes with Chipotle Mayo

Ingredients

Steps

• 1

  Parboil the potatoes in salted water for about 3 to 4 minutes, but no longer. After parboiling, drain the potatoes and let them stand for 5 minutes.

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  Ingredients

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

• 2

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  Grill: 375 ˚F

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• 3

  Put the butter in a baking pan large enough to hold all the potatoes and place it on the grill grate.

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  Ingredients

  • 8 Tablespoon salted butter

• 4

  Toss potatoes with salt, pepper, BBQ rub and onions. Roast the potatoes for about 60 to 75 minutes or until potatoes are golden brown all over, turning them every 20 minutes.

  Grill: 375 ˚F

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  Ingredients

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly cracked black pepper

  • 6 Teaspoon favorite BBQ rub

  • 1/2 sweet onion, thinly sliced

• 5

  Chipotle Mayo: Place all ingredients for the Chipotle Mayo, except for the oil, in the bowl of a food processor. Pulse a few times to combine.

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  Ingredients

  • 1 egg yolk

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon ground mustard

  • 2 Teaspoon fresh squeezed lemon juice

  • 1 Teaspoon sugar

  • 1 Tablespoon red wine or apple cider vinegar

  • 2 Teaspoon chipotle chile powder

  • 1 Tablespoon Traeger Pork & Poultry Rub

• 6

  With the motor running, very slowly add the oil in just drops at a time to begin with until about 1/4 of the oil has been added. You can then add the oil in a slow stream (motor still running) until the mixture seems to thicken and tighten and all the oil is added.

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  Ingredients

  • 1 Cup vegetable or corn oil

• 7

  If the mixture is a little on the thick side, you can thin it out with a splash of water. Be careful not to let the mixture get too warm in the food processor as it will separate if it is heated. If it begins to get warm, pause, transfer to the fridge and chill until cool. Once cool, remove from fridge and proceed with the process until all oil is added.

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• 8

  Leave at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.

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• 9

  Potatoes will be done when they are fork tender. Remove them from the grill and serve alongside the chipotle mayo. Enjoy!

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