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  • Roasted River Potatoes by Chef Timothy Hollingsworth
 
  • Roasted River Potatoes by Chef Timothy Hollingsworth
 

Roasted River Potatoes by Chef Timothy Hollingsworth

Roasted River Potatoes by Chef Timothy Hollingsworth
0.0
0.00Roasted River Potatoes by Chef Timothy Hollingsworth
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  • Difficulty1/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodMesquite

Roasted red potatoes, peppers, onions and sausage tossed with salt and pepper, bay leaf, thyme and hit with a dash of cayenne.

Ingredients

  • 1 lb red bliss potatoes, cut in half
  • 1 cup garlic, peeled
  • 2 green bell peppers, large dice
  • 2 red bell peppers, large dice
  • 3 onion, quartered
  • 1 lb spicy Italian sausage, sliced
  • 1 bay leaf
  • 1 bunch thyme
  • 1 tbsp paprika
  • 1 tbsp cayenne
  • salt and pepper to taste
  • 1 lb red bliss potatoes, cut in half
  • 1 cup garlic, peeled
  • 2 green bell peppers, large dice
  • 2 red bell peppers, large dice
  • 3 onion, quartered
  • 1 lb spicy Italian sausage, sliced
  • 1 bay leaf
  • 1 bunch thyme
  • 1 tbsp paprika
  • 1 tbsp cayenne
  • salt and pepper to taste

Preparation

Start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to high, close the lid and allow to preheat for 10-15 minutes.

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

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

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.

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty1/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodMesquite

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