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I throw potatoes in the Traeger all the time when we're cooking stuff like chicken at higher temps. We do chicken at 350 for about :45, so it's perfect for taters. Big russets or reds I cut in half, lightly olive oil, and put on foil face down.

Potatoes are done if tender when pierced with a fork to see if it slides out easily and you can check the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness.
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