Grilled Baby Potatoes with Dijon Mustard & Thyme
A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor—perfect for a summer cookout.
Foto: Once Upon a Chef
Ingredients
- 1 lb baby Yukon Gold potatoes
- ¼ cup mayonnaise, (best quality such as Hellman's or Duke's)
- ¼ cup Dijon mustard
- 1 tablespoon + 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic, (minced)
- 2 teaspoons chopped fresh thyme ((rosemary would also work well, or a combination))
- 1 tablespoon chopped fresh Italian parsley, (for garnish (optional))
Steps
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Place the potatoes in a medium pot; add water to cover by 1 in (2.5 cm) and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
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Preheat the grill to medium-high heat.
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In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
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Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
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Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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