Steps

• Step 1

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

  400 ˚F / 204 ˚C

• Step 2

  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.

  Ingredients

  • 2 Pound small new potatoes

• Step 3

  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.

  Ingredients

  • 3 Tablespoon unsalted butter, melted

  • 2 Tablespoon olive oil

  • 2 Tablespoon whole mustard seeds

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 4

  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.

  00:25

  400 ˚F / 204 ˚C

• Step 5

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

  Ingredients

  • 2 Tablespoon freshly minced chives

  • 2 Tablespoon freshly minced parsley