• Roasted Crispy Potatoes by Timothy Hollingsworth
 
  • Roasted Crispy Potatoes by Timothy Hollingsworth
 

Roasted
Crispy Potatoes
by Chef Timothy Hollingsworth

  • Difficulty3/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodMesquite

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

  • 2 lbs TRI-COLOR MARBLE POTATOES, SCRUBBED
  • PEANUT OIL, FOR DEEP FRYING
  • MINCED ZEST FROM 1/2 LEMON
  • 1 tbsp FLEUR DE SEL
  • 1 tbsp MINCED RED ONION
  • 1 tbsp MINCED aleppo PEPPER
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, to taste
  • CHOPPED PARSLEY, TO GARNISH
  • 2 lbs TRI-COLOR MARBLE POTATOES, SCRUBBED
  • PEANUT OIL, FOR DEEP FRYING
  • MINCED ZEST FROM 1/2 LEMON
  • 1 tbsp FLEUR DE SEL
  • 1 tbsp MINCED RED ONION
  • 1 tbsp MINCED aleppo PEPPER
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, to taste
  • CHOPPED PARSLEY, TO GARNISH

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

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.

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

Meanwhile, pour the oil 3-4 inches deep into a large, heavy Dutch oven or other deep pot and heat over medium-high heat to 400 degrees F.

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

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 degrees F.

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.

Garnish with fresh parsley and serve hot. Enjoy!

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

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

  • Difficulty3/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodMesquite