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
Number of people 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 |
Step
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.
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.