Traeger Roasted Red Potatoes: Crispy, Garlicky, and Always a Hit

I make roasted red potatoes on my Traeger all the time because they’re the kind of side dish that never lets you down. They work with everything—from grilled chicken to a big smoked brisket—and they always come out crispy on the outside, soft in the middle, and loaded with garlicky, herby flavor.

In this post, I’ll walk you through:

• How I prep and blanch the potatoes
• How to build flavor with fresh aromatics
• My go-to Traeger roasting method
• The pellets I reach for
• A few pro tips to help yours turn out perfect

Let’s get started!

Why I Love Making These Roasted Red Potatoes

This is one of those recipes that sneaks up on you. It’s simple—almost too simple—but every time I pull a tray of these off the Traeger, someone asks how I made them. The fresh garlic, onion petals, and thyme bring a ton of flavor, and the Anytime Seasoning ties everything together with a savory pop.

Here’s what makes this recipe worth keeping in your rotation:

• Blanching gives you the perfect texture—tender inside, crisp outside.
• Fresh aromatics make a huge difference—they caramelize beautifully on the grill.
• The Traeger adds color and depth you just can’t get in the oven.

Ingredients

Produce

• 15 medium red potatoes
• 4 cloves garlic, minced
• ½ onion, chopped into “petals”
• 1 sprig thyme, chopped
• ¼ cup olive oil

Rubs & Seasonings

• 2 tbsp Rock’s Anytime Seasoning
• 2 tbsp salt (for blanching water)

My Go-To Pellets

• Traeger Signature Series – great all-around hardwood blend.
• Applewood – lighter smoke that pairs well with the garlic and onions.
• Hickory – bolder flavor if you’re roasting alongside something rich like steaks or ribs.

Step-by-Step Instructions

Prep the Potatoes (10–15 minutes)

• Fill a large pot with about a gallon of water and stir in 2 tbsp of salt.
• Bring it up to a boil.
• Quarter the potatoes (or cut into eighths if they’re larger) and drop them into a mixing bowl.
• Once the water is boiling, add the potatoes and let them cook for 5–10 minutes. You just want them to start softening—don’t let them get mushy.

Prep the Garlic, Onion & Thyme (3–5 minutes)

• Mince the garlic.
• Chop the onion into medium-sized petals (they shrink on the grill).
• Chop the thyme.
• Add everything to the bowl with the potatoes.

Mix Everything Together (3–5 minutes)

• Drizzle in the olive oil.
• Add some of Rock’s Anytime Seasoning.
• Gently fold everything together so you don’t smash the potatoes.

Roast on the Traeger (30–45 minutes)

• Preheat your Traeger to 450°F.
• Line an 11″ x 17″ baking sheet with foil and give it a quick spray of olive oil.
• Spread the potatoes and aromatics out evenly so they roast instead of steaming.
• Hit the top with a little more Anytime Seasoning.
• Roast for 30–45 minutes, or until the potatoes turn golden brown with crisp edges.

Key Things to Remember

• Salt your blanching water—it seasons the potatoes from the inside.
• Don’t overboil them. Firm potatoes = crispier results.
• Spreading them out on the baking sheet is key to getting that golden exterior.
• Roast hot for the best color and texture.

Pro Tips

1. Make more than you think you need. These vanish fast.
2. A squeeze of lemon at the end adds a nice pop of brightness.
3. If you want extra crisp, slide the tray under your oven broiler for a couple minutes.

Frequently Asked Questions

Do I really need to blanch them?
You’ll get the best texture if you do. It helps the potatoes cook evenly without drying out.

Can I roast them at a lower temp?
Yep. Just plan on extra time. Watch for color, not the clock.

Can I use baby reds?
Absolutely. Just cut them in half.

Fresh thyme vs. dried?
Fresh is better here, but dried works—use about ½ teaspoon.

How do I keep them from sticking?
Make sure your pan is oiled and don’t overcrowd them.

Final Thoughts

If you’re looking for an easy Traeger side dish that never disappoints, these roasted red potatoes are it. They’re garlicky, crispy, and loaded with wood-fired flavor—everything you want in a backyard cook.

Ready to try it?

You’ll be surprised how quickly this becomes a staple.