Motley Que Potato 3-Way

Motley Que Potato 3-Way

If you’re the kind of person who believes potatoes deserve their own food group, this one’s for you. This Motley Que Potato 3-Way delivers three completely different ways to enjoy the humble spud: crispy air fryer sweet potato fries, smoky cast iron blue potatoes from the smoker, and loaded Sticky Fixx Classic BBQ Potato Skins

 straight from the oven.

Each one brings something different to the table — crispy, smoky, and creamy. Serve them together for the ultimate BBQ side spread or pair them with brisket, ribs, burgers, or anything coming off the smoker.

Air Fryer Sweet Potato Fries

Crispy Sweet Potato Fries with Chipotle Dip

Air fryer sweet potato fries are one of the easiest ways to get crispy fries without deep frying. Using a mandolin slicer keeps the fries uniform so they cook evenly, while Garlic Butter Grillin’ Oil and Pork & Rib Fixx bring bold BBQ flavour.

Serve these crispy fries with a creamy chipotle dipping sauce for the perfect sweet-heat combo.

Ingredients

Sweet Potato Fries

  • 2 large sweet potatoes
  • 1 tbsp Motley Que Garlic Butter Grillin’ Oil
  • big1 tbsp Motley Que Pork & Rib Fixx

Chipotle Dip

  • ¼ cup mayonnaise
  • 1 cup sour cream
  • 2 chipotle peppers in adobo sauce
  • ½ lime, juiced
  • 1 clove garlic
  • Salt to taste

Instructions

1. Using a mandolin, slice the sweet potatoes into even fry shapes.

2. Place fries in a bowl, drizzle with Garlic Butter Grillin’ Oil, and toss with Pork & Rib Fixx until evenly coated.

3. Cook fries for 12–15 minutes, at 375°F shaking halfway through, until crispy and golden.

4.  In a food processor, add mayonnaise, sour cream, chipotle peppers (plus a little of the adobo sauce), lime juice, garlic, and a pinch of salt.

5. Blend until smooth and creamy.

6. Taste and adjust salt if needed.

7. Serve fries hot with the chipotle dip.

Smoked Blue Potatoes in Cast Iron

Cast Iron Roasted Potatoes on the Smoker

Cooking potatoes in a cast iron skillet on the smoker builds incredible flavour and crispy edges. These roasted blue potatoes soak up the richness of Garlic Butter Grillin’ Oil and the bold seasoning of Brisket Fixx, creating a simple but seriously good BBQ side dish.

Perfect beside brisket, steak, or smoked chicken.

Ingredients

  • Blue potatoes, halved
  • Motley Que Garlic Grill Oil
  • Motley Que All Purpose Rub
  • 1–2 tsp honey
  • Fresh rosemary & thyme
  • 3–4 smashed garlic cloves
  • Fresh grated parmesan
  • Lemon zest
  • Flaky salt

Instructions

  1. Preheat oven to 425°F.
  2. In a bowl, toss the halved blue potatoes with Motley Que Garlic Grill Oil and Motley Que All Purpose Rub until evenly coated.
  3. Add the smashed garlic cloves and fresh rosemary and thyme, then spread the potatoes out on a roasting tray in a single layer.
  4. Roast for 30–35 minutes, turning once halfway through, until the potatoes are crispy on the outside and tender inside.
  5. Chef’s tip: Instead of roasting the honey (which can burn), finish the potatoes when they come out of the oven. Toss the hot potatoes with 1 teaspoon honey and a small splash of Garlic Grill Oil. This creates a light glossy coating and a subtle sweet balance without overpowering the dish.
  6. Finish with fresh grated parmesan, lemon zest, chopped herbs, and flaky salt before serving.

Motley Que Sticky Fixx Classic BBQ Potato Skins

Loaded Oven Twice Baked Potatoes

Twice baked potatoes are a comfort food classic. The first bake softens the potato, the second bake melts the cheese and crisps everything up. These are hearty, satisfying, and perfect beside anything coming off the grill or smoker, and that drizzle of Sticky Fixx? Perfect finisher.

Ingredients

  • 4 large russet potatoes
  • shredded sharp cheddar
  • cooked bacon, chopped
  • green onions, sliced
  • sour cream
  • butter or oil
  • salt
  • Sticky Fixx BBQ Sauce

Instructions

1.  Preheat your smoker to 275°F. Place whole potatoes directly on the grates and smoke for 60–75 minutes, until tender when pierced with a knife. Remove them and allow them to cool slightly so they’re easy to handle.

2. Cut the potatoes in half lengthwise. Scoop out most of the potato flesh, leaving about ¼ inch of potato attached to the skin so the skins hold their shape. Brush both sides lightly with butter or oil and sprinkle with salt.

3. Place the potato skins skin side down on the smoker grates. Increase the smoker temperature to 375–400°F (or move to the hot zone of the grill). Cook for 8–10 minutes until the skins begin to crisp and the edges start to brown. Flip them over and cook another 5–6 minutes to crisp the inside.

4. Fill each potato skin with:

  • shredded cheddar
  • chopped bacon

Return them to the smoker for 5 minutes, just until the cheese melts.

5. Top the hot potato skins with:

  • sliced green onions
  • a dollop of sour cream
  • light drizzle of Motley Que Sticky Fixx BBQ Sauce

Serve immediately.

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