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Smoked Buffalo Fries

Smoked Buffalo Fries

By Traeger Kitchen

May we suggest a tangy alternative to smoke up your fries--with these spicy fries, you'll know that the buffalo smackdown is on.

Prep Time

15 Min

Cook Time

30 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurement:
main
4 Chicken Breast
As Needed salt
As Needed black pepper
2 Cup Blue Cheese Dressing
1/2 Cup Frank's RedHot Sauce
1 Celery, stalks
6 russet potatoes
As Needed Oil, For Frying

Step

  • 1

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  • 2

    Season chicken breast with salt and pepper. Smoke for 25-30 minutes or until 165 degrees. Pull and set aside.

  • 3

    Whisk blue cheese dressing and hot sauce together in a bowl; set aside.

  • 4

    Soak cut celery (2" long sticks) in cold water until serving

  • 5

    Cut potatoes into ¼ in sticks, resembling French fries.

  • 6

    Heat oil to 375 degrees in a Dutch oven or deep pot and gently place in potatoes. Fry until golden brown, drain on a sheet pan lined with paper towels. Season with kosher or sea salt. Repeat until all the potatoes are cooked. Keep them warm in an oven until you are ready to serve.

  • 7

    To assemble, place fries on a platter or wood board lined with butchers paper. Drizzle with franks sauce mixture, then the pulled chicken. Garnish with celery and serve immediately. Enjoy!

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