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Steak Fries With Horseradish Creme
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.
Prep Time
10 Minutes
Cook Time
25 Minutes
Pellets
Oak
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
Wash the potatoes thoroughly, and cut them in eighths, then toss them in the olive oil, butter, crushed garlic, onion powder, salt, and pepper.
Ingredients
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
2
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
3
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.
4
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!
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