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Roasted Potatoes with Chipotle Mayo

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Apple

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.

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

  • Kosher salt

  • 8 Tablespoon salted butter

  • 1/2 Teaspoon Kosher salt

  • 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 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

  • 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

    • As Needed Kosher salt

  • 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

    • 8 Tablespoon salted butter

  • 3

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

    • 1/2 Teaspoon Kosher salt

    • 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.
  • 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 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

    • 1 Cup vegetable or corn oil

  • 6

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

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