Skip to Main Content
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
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
2
Take all of the ingredients and mix together in a large bowl.
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
00:30
My Notes
In order to add notes for this recipe, you must log in or create an account.