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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Comments
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Hi Jenn, Can I cook the potatoes and put the marinade on them and then stick them in the fridge for a few hours before grilling or is it best to do it right before?
Sure, Sarah – that’s fine.
Loved the flavour but my potato’s did not get crispy and seared. Bar-b-que not hot enough? Any suggestions for temp?
Hi Elaine, It does sound like your grill wasn’t hot enough. The grill should be set to medium-high which is the equivalent of 400 – 450 F (204 – 232 C). Also, the grill should be covered. Hope that helps!
Appreciate all the great recipes and help with any questions!
My pleasure! 🙂
These Potatoes were delicious! perfectly seasoned and anything with dijon mustard count me in! Family loved it too 🙂
This recipe was as good as I hoped it would be! I’ve cooked it for all ages, and it’s a hit with everyone!
I would love to try to this recipe ! But I don’t have an outdoor grill is there a substitute ?
Hi Jerrika, You can make them in the oven; use the broil setting and place them on a broiling rack. Hope you enjoy!
Should the broiler be set to hi or low? Thank you!
High 🙂
These potatoes were so good! They were really easy. I didn’t find them too salty at all. I used kosher salt, not sure if that was what was intended. Always looking for new ways to enjoy potatoes and this recipe is definitely a keeper. I used rosemary instead of thyme because that is what I had.
These were so easy and super delicious. My 7 year old absolutely loved them. I added extra garlic because we love garlic, but otherwise followed as directed. I didn’t mind the “extra” step of boiling because I find potatoes can cook unevenly on the BBQ so I am always worried that someone is going to end up with a mouthful of raw potato, but this method makes sure that doesn’t happen.
Should u cut the potatoes in half after boiling them? Thanks!
Yep– hope you enjoy!
Is this recipe gluten free?
Yes! If you’re looking for more gluten-free recipes on the blog, you can find them here.
This is just what I was looking for; a tasty way to make potatoes on the grill. The Dijon mustard gives a nice zip and I added extra Rosemary because I love it with potatoes. The only thing I will do differently next time will be to cut the salt to about 1/2 tsp because everyone said it was great but a little salty.