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Try something new for your side dish with chef Timothy Hollingsworth’s roasted crispy potato recipe. Bake tri-colored potatoes on the Traeger, then fry them to crispy perfection.
2 Pound tri-color marble potatoes, scrubbed
peanut oil, for deep frying
Zest of 1/2 lemon
1 Tablespoon fleur de sel
1 Tablespoon minced red onion
Kosher salt
1 Tablespoon minced Aleppo pepper
1 Tablespoon freshly ground black pepper
Chopped fresh parsley, for garnish
: 350 ˚F
: 350 ˚F
2 Pound tri-color marble potatoes, scrubbed
As Needed peanut oil, for deep frying
Zest of 1/2 lemon
1 Tablespoon fleur de sel
1 Tablespoon minced red onion
To Taste Kosher salt
1 Tablespoon minced Aleppo pepper
1 Tablespoon freshly ground black pepper
Chopped fresh parsley, for garnish