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Roasted River Potatoes by Chef Timothy Hollingsworth

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 Min

Cook Time

30 Min

Pellets

Mesquite
Yields: 4 Servings

Ingredients

main
1 Poundred bliss potatoes, halved
1 Cupgarlic, peeled
2 green bell pepper, diced
2 red bell pepper, diced
3 yellow onion, quartered
1 PoundSpicy Italian Sausage, Sliced
1 Bay Leaf
1 Bunchfresh thyme
1 Tablespoonpaprika
1 Tablespooncayenne powder
To Tastesalt
To Tasteblack pepper
Units of Measurement:

Step

  • Step 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    00:15

    500 ˚F / 260 ˚C

  • Step 2

    Take all of the ingredients and mix together in a large bowl.

    Ingredients

    • 1 Pound red bliss potatoes, halved

    • 1 Cup garlic, peeled

    • 2  green bell pepper, diced

    • 2  red bell pepper, diced

    • 3  yellow onion, quartered

    • 1 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

  • Step 3

    Then, wrap the mixture twice in foil. Place the foil on the Traeger.

  • Step 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

    00:30

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