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Roasted Potatoes with Mustard Seeds Recipe

   
 

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     Roasted Potatoes with Mustard Seeds

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6
Preptime   45 min

Ingredients
2lb small new potatoes, 1-1/4 inch in diameter
3Tb butter, melted
2Tb olive oil or vegetable oil
2Tb whole mustard seeds
Coarse salt (kosher or sea)
Freshly ground black pepper
2Tb fresh chives or parsley, or both, chopped
 

Instructions
Note- Buy thin-skinned new potatoes or fingerling potatoes. Yellow ones will be more tender than red skins. If you only have larger potatoes, cut them into chunks.
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 potatoes with the butter and oil. Sprinkle the mustard seeds over the potatoes. Season with salt and pepper to taste.
Start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Can bake in oven as well. Roast potatoes for about 25 minutes, shaking the pan once or twice, until the potatoes are tender and the skins are slightly wrinkled. When finished, top with fresh chives or parsley. Add more salt if needed.


Originally Submitted
7/24/2013





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