If you love how barbecue rub perfectly seasons your chicken, pork. and beef, you are absolutely going to go nuts for these roasted potato nuggets coated in (you guessed it) barbecue rub! These flavorful little morsels are the perfect side dish to complement any summer cook-out. Top them with some freshly made smoky chipotle mayo and you'll have to resist getting a shovel to eat with instead of a fork (which is harder than you might think, a shovel seemed pretty tempting when meal time came). Alas, we cannot take credit for every awesome idea that comes from the barbecue world. The inspiration for this dish came from Rock Recipes and we adapted it to suit our signature Traeger style.
Roasted Potato Nuggets with Smoky Chipotle Mayo
Prep Time: 15 minutes
Cook Time 60-75 minutes
Recommended Pellets: Any
Ingredients for the potatoes:
6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
8 Tbsp salted butter
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
4-6 teaspoons of your favorite BBQ rub (we used Traeger's BBQ rub)
1/2 sweet onion, thinly sliced
Ingredients for the chipotle mayo:
1 egg yolk
1/2 tsp salt
1/2 tsp ground mustard
2 tsp freshly squeezed lemon juice
1 tsp sugar
1 Tbsp red wine or apple cider vinegar
1 cup vegetable or corn oil
1 Tbsp Traeger Sweet and Spicy Chipotle Rub
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Start your Traeger on Smoke for 4-5 minutes to establish the fire. Once the Traeger has startied smoking, turn the temperature up to 375. Put the butter in a baking pan large enough to hold all of your potatoes (we used a 9x13) and place it on the grill grate. Preheating the pan and the butter will prevent the potatoes from sticking.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the salt, pepper, barbecue rub, and onions.
Transfer the seasoned potatoes to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
While the potatoes are roasting, prepare the chipotle mayo.
Using an immersion blender or handheld mixer, whisk together the egg yolk and dry ingredients. Combine lemon juice and vinegar in a small bowl. Pour half of the lemon vinegar mixture into the yolk mixture and whisk vigorously.
Whisking the yolk mixture briskly, start adding the oil a few drops at a time until the liquid seems to thicken and lighten.
Continue mixing and increase the oil flow to a thin stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Slowly stir in the Smoky Chipotle Rub. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week*.
Your potatoes will be done when they are fork tender. Remove them from the grill and serve alongside the chipotle mayo. Enjoy!
* Raw Egg Warning Here at Traeger, we suggest caution in eating raw or lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. Use only fresh, refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell to reduce the risk. You can also use shell eggs that have been treated or pasteurized to destroy salmonella.