Grilled Baby Potatoes with Dijon Mustard & Herbs
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A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout!
My husband, Michael makes these grilled baby potatoes whenever we have people over for a cookout. (READ: they’re easy!) The thick Dijon mustard marinade gives them a crispy texture and bold flavor. The key to grilled potatoes is to fully cook the potatoes before they ever hit the grill. Yes, it does add an extra step but it’s worth it, especially if you’re entertaining.
By boiling the potatoes first, you can get most of the recipe done ahead of time. And, more importantly, you can ensure that the potatoes are perfectly cooked — not charred on the outside and raw on the inside.
What you’ll need to make grilled baby potatoes
how to make grilled baby potatoes
Begin by cooking the potatoes. Place them in a single layer in a medium saucepan and cover with an inch of water. Bring to a boil, and then simmer for 12 minutes.
To stop the cooking process and quickly cool the potatoes, drain and then run under cold water.
Meanwhile, make the sauce by combining the mayonnaise, Dijon mustard, garlic, thyme, salt, and pepper.
Whisk until smooth.
Gently toss the cooled potatoes with the mustard sauce.
Then grill for about 3 minutes per side, until crisp and slightly charred.
Transfer the potatoes to a serving dish and sprinkle with fresh parsley to add a pop of color, if you like.
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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!
Ingredients
- 1 pound 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)
Instructions
- Place the potatoes in a medium pot; add water to cover by 1 inch 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.
- Preheat the grill to medium-high heat.
- In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
- 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.
- 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).
- Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.
Nutrition Information
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- Per serving (6 servings)
- Calories: 134
- Fat: 8g
- Carbohydrates: 14g
- Sugar: 1g
- Fiber: 2g
- Protein: 2g
- Sodium: 503mg
- Cholesterol: 4mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Amazing! Loved this recipe! Everything I have made from this website has been absolutly delicious!
**special note-read the recipe carefully. I didn’t and ended up putting all the salt into the mustard/mayo mixture. I even cut it in half as it seemed like quite a bit. Oops..should have followed directions better! It was still yummy despite my mistake.
Can I make this in the oven…at what temperature.?..And can I make them about 2 hours in advance and serve at room temperature ? Do they get too soggy?
Thanks,
Susan
Hi Susan, You can make them in the oven; use the broil setting and place them on a broiling rack. I wouldn’t suggest serving them at room temperature– I think they are definitely best right after being cooked.
These were my go to potatoes all summer long. They go with any grilled food you want. They are quick to prepare and cook. The flavor is delicious. You cannot go wrong with these.
Awesome, made these to go with a steak dinner. The mustard marinade made them a very tasty sode dish. They are definitly a cut above fries and a nice alternative to a baked potato.
I was skeptical of this recipe when I first made it; but mustard is a popular in my household. The recipe turned out perfectly. Excellent with a grilled steak and corn on the cob.
Hi Jen, we are not big fan of Dijon mustard and I was wondering if regular mustard would be OK to use.
Thanks your reciepes are a big hit in my home
I think you could get away with regular mustard, but the potatoes will definitely have a slightly different flavor. I’d love to know how they turn out!
What can I use instead of mayo?
Hi Andrea, you could try olive oil here instead.
I made these after finding recipe on Pintrest. I just had to let you know how delicious they are. Thanks for sharing.
Great summertime grilling recipe! What a quick way to grill the potatoes by precooking them. It is a fast method and very tasty! Read the recipe carefully because the 1T. salt is for the water. (Just 1 tsp salt for actual recipe.). I made 3 pounds potatoes and doubled the sauce recipe and still fantastic! Will definitely make again. Great for family and company.
Thanks Jenn, can’t believe it, recipe after recipe so great. Potatoes were a huge hit. Have been raving about you to family and friends!