Roasted Red Potatoes

by Weston Esplin

Total time - 1:30

Ingredients:

- 1/4 cup Olive Oil (or more if needed)
- 2 pounds of rinsed red potatoes cut into evenly sliced pieces
- 1 large red bell pepper, seeded and cut into 1" pieces
- Seasonings: Thyme, salt, pepper, cayenne pepper

Preparation:

Light 24 briquettes and begin cutting the bell pepper and washed red potatoes. Cut potatoes into evenly sized pieces. Smaller for faster cooking and larger for a bigger bite. Cut red bell peppers in bite sized pieces.

Pour olive oil in dutch oven along with potatoes and bell peppers. Mix till the oil coats the potatoes evenly. Add more if needed to adequately coat.

Add seasonings. More rather than less is the rule with seasoning potatoes. A good amount of Salt, Pepper, and Thyme with a pinch or so of Cayenne pepper for a little extra punch.


Cooking:

(Around 1 hour depending on conditions)
14 Briquettes on top
10 Briquettes on bottom

1:00- Start timer for 1 hour

0:45- Rotate dutch oven position. (Dutch oven clockwise 90 degrees and lid counterclockwise 180)

0:30- Open up dutch oven and toss potatoes around getting un-browned sides in contact with the metal. Rotate dutch oven.

0:15- Check potatoes for possible hot spots and burning, mix, and rotate.

0:00- Remove a potato and taste test for having cooked all the way through. It should be soft all the way through. If not add time as necessary. If lacking in flavor add seasonings as needed.