- PREP TIME10 MINS
- COOK TIME15 MINS
- SERVES4 – 6
We’ve paired these scrumptious, thick cut potatoes with spicy chipotle ketchup for dipping and topped them with Traeger Beef Rub for a bold pop of cracked pepper and a hint of zesty citrus.
- 5-6 YUKON GOLD POTATOES, CUT INTO THICK STRIPS
- 2 TBSP. BUTTER, MELTED
- 1 TBSP. TRAEGER BEEF RUB
- 1/4 CUP FLAT LEAF PARSLEY, FINELY CHOPPED
- 4 CANNED CHIPOTLE CHILIES IN ADOBO SAUCE
- 1 TBSP. OLIVE OIL
- 1 TSP. ONION POWDER
- 1 TSP. GARLIC POWDER
- 1 CUP TOMATO KETCHUP
- 1 TBSP. SUGAR
- 1 TBSP. CUMIN
- 1 TBSP. CHILI POWDER
- 1 LIME, JUICED
Chop the chipotle peppers, then combine them with the remaining chipotle ketchup ingredients in a mixing bowl. Refrigerate the mixture for at least 1 hour to allow the flavors to blend (making it one day ahead of time is even better if you can swing it).
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place the potatoes in a bowl, drizzle with melted butter and sprinkle with Beef Rub, toss to coat.
Lay the fries on a Traeger Grilling Basket or a baking sheet and Bake for 10-15 minutes, or until the fries reach your desired level of crispiness
Remove the fries from the grill, place in a bowl, and toss with parsley. Enjoy by the handful with plenty of chipotle ketchup for dipping. Enjoy!