By Traeger Kitchen
Horseradish Mayo adds a kick to Traegerized Steak Fries. This dynamic duo is worthy to be the star of game night eats, they're so tasty & craveable, you may need to double the batch.
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|2 Tablespoon||extra-virgin olive oil|
|3 Clove||garlic, crushed|
|1 Teaspoon||onion powder|
|2 Teaspoon||Jacobsen Salt Co. Pure Kosher Sea Salt|
|1 Teaspoon||Black pepper|
Wash the potatoes thoroughly, and cut them in eighths, then toss them in the olive oil, butter, crushed garlic, onion powder, salt, and pepper.
5 Potatoes, Baking
2 Tablespoon extra-virgin olive oil
1 Teaspoon butter
3 Clove garlic, crushed
1 Teaspoon onion powder
2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1 Teaspoon Black pepper
When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 Degrees F (high) and preheat, lid closed, for 10 to 15 minutes.
450 ˚F / 232 ˚C
In order to get great grill marks, line up the wedges on the front of the grill and the back of the grill, turning to get grill marks on all sides.
Once they have been seared, move them to the center of the grill and finish cooking about ten more minutes, serve hot with the horseradish mayo. Enjoy!