Timothy Hollingsworth
Roasted River Potatoes by Chef Timothy Hollingsworth
Prep Time
15 Minutes
Cook Time
30 Minutes
Effort
Pellets
Mesquite
Roasted red potatoes, peppers, onions, and sausage tossed with salt and pepper, bay leaf, thyme and hit with a dash of cayenne.
Ingredients
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
salt
black pepper
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Grill:Â 500 ËšF2
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