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Traeger Roasted Potatoes

Traeger Roasted Potatoes

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

45 Min




This recipe serves:


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Units of Measurement:
2 Pound small red, white, and/or purple potatoes
3 Tablespoon Olive oil
2 Teaspoon kosher salt, divided, plus more to taste
To Taste freshly ground black pepper
1 Cup (2 sticks) high-quality unsalted butter, room temperature
1 Tablespoon shallot, minced
3 Tablespoon finely chopped fresh herbs, such as tarragon, parsley, and/or basil


  • 1

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

    400 ˚F / 204 ˚C

  • 2

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

  • 3

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

    400 ˚F / 204 ˚C


  • 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.

  • 5

    Reserve a few tablespoons of the butter for the potatoes, then spread the remaining butter in 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!

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