roasted river potatoes by chef timothy hollingsworth


  • 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




When ready to cook, set temperature to High and preheat, lid closed for 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 Z Grill.


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

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