Traeger Fries with Chipotle Ketchup
By Traeger Kitchen
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.
Prep Time
10 Minutes
Cook Time
15 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 Whole | chipotle chiles |
| 1 Tablespoon | extra-virgin olive oil |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | garlic powder |
| 1 Cup | ketchup |
| 1 Tablespoon | sugar |
| 1 Tablespoon | cumin |
| 1 Tablespoon | chili powder |
| 1 Whole | limes |
| 6 Whole | Yukon Gold potatoes, cut into thick strips |
| 2 Tablespoon | butter |
| 1 Tablespoon | Traeger Beef Rub |
| 1/4 Cup | chopped flat-leaf parsley |
Step
1
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).
2
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
3
Place the potatoes in a bowl, drizzle with melted butter and sprinkle with Beef rub, toss to coat.
4
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
00:15
5
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!
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