By Traeger Kitchen
Elevate your side dish game with the perfect savory counterpart. New potatoes are tossed in a combination of butter, olive oil, and tangy mustard seeds and roasted over apple wood for a punch of flavor in every bite.
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|2 Pound||small new potatoes|
|3 Tablespoon||unsalted butter, melted|
|2 Tablespoon||Olive oil|
|2 Tablespoon||whole mustard seeds|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|2 Tablespoon||freshly minced chives|
|2 Tablespoon||freshly minced parsley|
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
Place the potatoes in a colander and rinse under cold water. Dry on paper towels, then transfer to a rimmed baking sheet large enough to fit them in a single layer.
2 Pound small new potatoes
Drizzle the potatoes with the melted butter and olive oil, then sprinkle with the mustard seeds. Season with salt and pepper. Toss until well coated.
3 Tablespoon unsalted butter, melted
2 Tablespoon Olive oil
2 Tablespoon whole mustard seeds
To Taste kosher salt
To Taste freshly ground black pepper
Place the baking sheet on the grill grates. Close the lid and roast the potatoes for about 25 minutes, shaking the pan once or twice, until tender and the skins are slightly wrinkled.
400 ˚F / 204 ˚C
Transfer potatoes to a bowl or platter. Top with the chives and parsley. Enjoy!
2 Tablespoon freshly minced chives
2 Tablespoon freshly minced parsley
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