Roasted Crispy Potatoes

Timothy Hollingsworth


Roasted Crispy Potatoes

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Mesquite

Try something new for your side dish with chef Timothy Hollingsworth’s roasted crispy potato recipe. We bake tri-colored potatoes first then fry them to crispy perfection.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 2 Pound tri-color baby potatoes

  • peanut oil

  • 1/2 lemon zest

  • 1 Tablespoon fleur de sel

  • 1 Tablespoon minced red onion

  • kosher salt

  • 1 Tablespoon Aleppo pepper

  • black pepper

Steps

  • 1

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 2

    Place the whole potatoes on a rimmed baking sheet lined with parchment paper. Bake on Traeger until they offer little resistance when pierced with a sharp thin-bladed knife, about 30 to 45 minutes, depending on their size.
    Grill Icon
    Grill350 ˚F
    Ingredients
    • 2 Pound tri-color baby potatoes

  • 3

    Let stand at room temperature until cooled. Use your hand to slightly flatten the potatoes and break their skin a bit.
  • 4

    Meanwhile, pour the oil 3-4” deep into a large, heavy Dutch oven or other deep pot and heat over medium-high heat to 400℉.
    Ingredients
    • As Needed peanut oil

  • 5

    While the oil is heating, in a small bowl mix together the lemon zest and fleur de sel. Set aside.
    Ingredients
    • 1/2 lemon zest

    • 1 Tablespoon fleur de sel

  • 6

    Fry the potatoes, in batches, if necessary, until evenly brown all over, about 3 minutes. Remove them with a spider or slotted spoon and place them directly into a large bowl. Adjust the heat as necessary between batches to return the temperature of the oil to 400℉.
  • 7

    While the potatoes are still hot, add the red onion and season to taste with the lemon zest and fleur de sel mixture, kosher salt, Aleppo pepper, and black pepper. Toss gently to coat.
    Ingredients
    • 1 Tablespoon minced red onion

    • To Taste kosher salt

    • 1 Tablespoon Aleppo pepper

    • As Needed black pepper

  • 8

    Garnish with fresh parsley and serve hot. Enjoy!
  • 9

    This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Chef_timothy.

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