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Roasted New Potatoes with Compound Butter

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

Transform roasted new potatoes with the dynamic duo of hickory smoke and homemade compound butter. These smokin’ spuds crisp up on the grill, then get tossed in an herby shallot butter.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Pound Small Red, White or Purple Potatoes (or Combination of All Three)

  • 3 Tablespoon olive oil

  • 2 Teaspoon kosher salt

  • freshly ground black pepper

  • 2 Stick unsalted butter, room temperature

  • 1 Tablespoon shallot, minced

  • 3 Tablespoon Finely Chopped Herbs, Such As Tarragon, Parsley, Basil or Combination

Steps

  • 1

    When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.
  • 2

    Cut the potatoes in half and place them in a large bowl. Add the olive oil, 1 teaspoon of salt, and a generous grinding of pepper, and toss until well coated. Spread the potatoes in a single layer on a large baking sheet.

    Ingredients

    • 2 Pound Small Red, White or Purple Potatoes (or Combination of All Three)

    • 3 Tablespoon olive oil

    • 2 Teaspoon kosher salt

    • To Taste freshly ground black pepper

  • 3

    Place the baking sheet directly on the grill grates. Close the lid and cook the potatoes, tossing once, until the potato skins are crispy and the potatoes are tender on the inside, 45-60 minutes.

    Grill400 ˚F

  • 4

    Meanwhile, make the compound butter: In a medium bowl, use a wooden spoon or strong spatula to mix the butter until smooth and creamy. Add the shallot, herbs, and remaining teaspoon of salt and mix to combine. Season with more salt to taste.

    Ingredients

    • 2 Stick unsalted butter, room temperature

    • 1 Tablespoon shallot, minced

    • 3 Tablespoon Finely Chopped Herbs, Such As Tarragon, Parsley, Basil or Combination

  • 5

    Reserve a few tablespoons of the butter for the potatoes and then shape the remaining butter into a 6-inch-long log on a long sheet of plastic wrap. Roll the plastic wrap around the butter, twisting the sides tightly to secure. Use your hands to shape the butter into an even cylinder. Leftover compound butter will keep in the freezer for up to 1 month. Slice off coins as needed.
  • 6

    Remove the potatoes from the grill and toss with the reserved compound butter until well coated. Enjoy!

Cooking Notes

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