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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