Steps

• 1

  Add the potatoes to a large pot and cover with cold water by 1 inch. Generously salt the water. Bring to a boil on the stovetop and cook for 3-4 minutes. Drain the potatoes and let stand for 5 minutes.

• 2

  Add the butter to a baking dish large enough to hold the potatoes. Place the baking dish on the grill grates. Set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 3

  Toss potatoes with 1/2 teaspoon salt, pepper, BBQ rub, and onion.

• 4

  Transfer the potatoes to the baking dish with the melted butter. Close the lid and roast the potatoes, turning every 20 minutes, until they are fork-tender and golden brown all over, 60-75 minutes total.

  375 ˚F / 191 ˚C

  01:00

• 5

  Meanwhile, make the chipotle mayo: Add the egg yolk, salt, ground mustard, lemon juice, sugar, vinegar, chipotle chile powder, and Traeger Pork & Poultry Rub to a food processor. Pulse a few times to combine. With the processor running, very slowly pour in the oil, starting with a few drops at a time until you've used a quarter of the oil then adding the rest in a slow stream. The mayo should thicken and tighten once all of the oil is added. If the mayo is too thick, add a splash of water to thin. The mayo will separate if it gets too warm; stop and chill in the refrigerator if needed during mixing. The mayo will keep at room temperature for 1-2 hours, or in the refrigerator for up to 1 week.

• 6

  Remove the potatoes from the grill and serve with the chipotle mayo alongside. Enjoy!