Step

• Step 1

  Place potatoes in a colander and rinse with cold water. Dry on paper towels and transfer to a rimmed baking sheet large enough to hold them in a single layer.

  Ingredients

  • 2 Pound small new potatoes

• Step 2

  Drizzle the potatoes with butter and olive oil, then sprinkle them with the mustard seeds. Season with salt and pepper.

  Ingredients

  • 3 Tablespoon butter, melted

  • 2 Tablespoon olive oil

  • 2 Tablespoon whole mustard seeds

  • To Taste salt and pepper

• Step 3

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  00:15

  400 ˚F / 204 ˚C

• Step 4

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

  00:25

  400 ˚F / 204 ˚C

• Step 5

  Transfer potatoes to a bowl or platter. Top with fresh chives and parsley. Enjoy!

  Ingredients

  • 2 Tablespoon freshly minced chives

  • 2 Tablespoon freshly minced parsley