Cheesy Crispy Potatoes

---

Ingredients

• Baby Dutch Yellow Potatoes

• Lane’s Garlic²

• Lane’s Sweet Lemon Pepper

• Banner Butter Smoked Sea Salt

• Duck Fat Spray

• Freshly Grated Monterey Jack Cheese

---

Cook

1. We started this cook by boiling the potatoes until they were just shy of being fork tender. 

2. After they were dried, and cooled slightly, we smashed them between two pieces of parchment and transferred them to a silicon lined sheet pan, coating them with Duck Fat Spray, Garlic², and Sweet Lemon Pepper. 

3. The smashed potatoes then roasted on the Traeger, running on high, for 15 minutes.

4. At that point, we flipped them and hit them with a little more Duck Fat Spray, Garlic², and Sweet Lemon Pepper, and a dab of Banner Butter Smoke Sea Salt.

5. 15 minutes later, we covered them with freshly shredded Monterey Jack Cheese. 

6. 10 minutes later, we pulled these Crispy Cheesy Smashed Potatoes and CRUSHED the entire tray! 

---

Tools

• Grill: Traeger Grills

• Board: The Bull’s Black Olive

• Knife: Messermeister Custom 8” Chef’s Knife