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Roasted River Potatoes by Chef Timothy Hollingsworth
By Timothy Hollingsworth
Roasted red potatoes, peppers, onions, and sausage tossed with salt and pepper, bay leaf, thyme and hit with a dash of cayenne.
Prep Time
15 Minutes
Cook Time
30 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| Pound | red bliss potatoes, halved |
| 1 Cup | garlic, peeled |
| 2 | green bell pepper, diced |
| 2 | red bell pepper, diced |
| 3 | yellow onion, quartered |
| Pound | Spicy Italian Sausage, Sliced |
| 1 | bay leaf |
| 1 Bunch | fresh thyme |
| 1 Tablespoon | paprika |
| 1 Tablespoon | cayenne powder |
| To Taste | Salt |
| To Taste | Black pepper |
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Take all of the ingredients and mix together in a large bowl.
Ingredients
Pound red bliss potatoes, halved
1 Cup garlic, peeled
2 green bell pepper, diced
2 red bell pepper, diced
3 yellow onion, quartered
Pound Spicy Italian Sausage, Sliced
1 bay leaf
1 Bunch fresh thyme
1 Tablespoon paprika
1 Tablespoon cayenne powder
To Taste Salt
To Taste Black pepper
3
Then, wrap the mixture twice in foil. Place the foil on the Traeger.
4
Cook for approximately 30 minutes on high, turning the foil pouch over halfway through. Enjoy! This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @cheftimhollingsworth