Steps

• 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Line a rimmed baking sheet with parchment paper.

  350 ˚F / 177 ˚C

• 2

  Place the potatoes on the prepared baking sheet. Place the baking sheet on the grill grates, close the lid, and bake until the potatoes offer little resistance when pierced with a sharp, thin-bladed knife, 30-45 minutes, depending on the size of the potatoes. Remove the potatoes from the grill and let cool until safe to handle.

  350 ˚F / 177 ˚C

  00:45

• 3

  While the potatoes cool, fill a large Dutch oven or other deep, heavy pot with peanut oil to a depth of 3-4 inches. Heat the oil over medium-high heat until the temperature reaches 400°F.

• 4

  In a small bowl, mix together the lemon zest and fleur de sel. Set aside.

• 5

  Use your hand to slightly flatten each potato to break the skins a bit.

• 6

  Working in batches to avoid overcrowding the pot, fry the potatoes in the hot oil until evenly browned all over, about 3 minutes. Remove from the oil with a spider or slotted spoon and transfer directly into a large bowl. Let the oil temperature return to 400°F between batches.

• 7

  While the potatoes are still hot, add the red onion and season with the lemon zest and fleur de sel mixture, Aleppo pepper, kosher salt, and black pepper. Toss gently to coat.

• 8

  Garnish with fresh parsley and serve hot. Enjoy!