Steps

• Step 1

  When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• Step 2

  Chop potatoes into fries, (a mandolin works great for this) and place directly into an ice water bath with 1 teaspoon salt for 15 to 30 minutes.

  Ingredients

  • 4 Whole russet potatoes

  • 1 Teaspoon Salt

• Step 3

  Combine oil, rosemary, thyme and garlic in a big bowl. Remove potatoes from ice water and dry thoroughly with paper towels.

  Ingredients

  • 2 Tablespoon avocado oil

  • 1 Teaspoon fresh chopped rosemary

  • 1 Teaspoon fresh chopped thyme

  • 2  cloves garlic, minced

• Step 4

  Toss potatoes in the oil mixture and place them on 2 to 3 parchment-lined baking sheets in a single layer. Sprinkle the flake salt over the fries.

  Ingredients

  • 2 Teaspoon flake salt

• Step 5

  Place baking sheets on the grill and roast for 30 minutes, flip the fries, then cook for an additional 15 minutes until golden and crispy. Dust with parsley.

  00:45

  425 ˚F / 218 ˚C

  Ingredients

  • 1 Teaspoon chopped parsley, for garnish

• Step 6

  Serve with your favorite dipping sauce, side dish or as a nacho base.