• Roasted New Potatoes With Mustard Seeds & Chives
 
  • Roasted New Potatoes With Mustard Seeds & Chives
 

Roasted New Potatoes With Mustard Seeds & Chives

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  • Difficulty1/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodApple

Our buttery spuds have a lil' kick of mustard thunder. Roast on the Traeger to fill with sweet and rich flavored smoke. The potato skins crisp up nicely. Shower with chives and salt n' pepper, (ok, add some chunks of bacon), they're rresistible, even for little eaters.

Ingredients

Small New Potatoes, each no more than 1-1/4 inch in diameter2 lbs.
Butter, melted3 Tbsp.
Olive Oil or Vegetable Oil2 Tbsp.
Whole Mustard Seeds2 Tbsp.
Coarse Salt (kosher or sea) and Black Pepper, freshly groundas needed
Fresh Chives or Parsley, minced2 Tbsp.

Preparation

Yellow potatoes are more tender than red skinned potatoes. If you only have larger potatoes, cut them into chunks and roast as directed.

Put the potatoes in a colander and rinse with cold water. Drain on paper towels and transfer to a rimmed baking sheet large enough to hold the potatoes in a single layer.

Drizzle with the butter and olive oil. Sprinkle the mustard seeds over the potatoes. Season with salt and pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

Place the baking sheet with the potatoes directly on the grill grate. Roast for about 25 minutes, shaking the pan once or twice, until the potatoes are tender and the skins are slightly wrinkled.

Tip the pan of potatoes into a bowl or onto a platter. Top with fresh chives or parsley.

  • Difficulty1/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodApple