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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Simple, yet delicious. A nice switch up from basic, bland potato recipes!
If I make them early should I put the potatoes in the frig with or without the sauce ?
Hi, If you’re referring to putting them in the fridge after boiling them, you could go either way. If you’d like to save yourself a bit of time later, it’s perfectly fine to refrigerate them already tossed with the sauce. Enjoy!
Hi Jenn, I tried your cast iron skillet method of finishing off the Baby Potatoes with Dijon Mustard and Thyme yesterday for my husband’s birthday dinner. It was a crispy success; the potatoes were delicious! Thank you for your suggestions to modify this wonderful recipe so people who don’t have access to a grill can enjoy too!
Hi Jenn, do you think this potato recipe, that looks so amazing, could be finished off in a large cast iron skillet? If this is a possibility, would you care to share your thoughts on how to do this? Love your website and cookbook!!!
Hi Judy, I’ve never tried it but I think you could finish these off in a cast iron pan. I’d suggest about medium heat. Let them sit without touching them until the bottoms begin to brown and then flip them over to let the other side brown. Please LMK how they turn out using this method!
Do russets work with this recipe?
Hi Erin, I definitely prefer a waxier potato here but russets should work. You’ll need to cut them so they are similar in size to halved baby Yukons. I’d love to hear they turn out if you try it!
We don’t eat mayonnaise. Is there an ingredient we can substitute it for without compromising taste and quality? Thank you!
Hi Dianne, You could try replacing the mayo with olive oil. Please LMK how they turn out!
Same here. Might vegan mayo work?
Sure, I think it will. Please LMK how they turn out!
These are so good. I didn’t tell my son the ingredients because then he wouldn’t try them. The potatoes are crispy and there is only a slight bite of mustard which is is just delicious!
Hi Jenn. I don’t have a grill and my oven does not have a broiler (the oven is a used restaurant-grade 6 burner, and presumably the restaurant had a separate salamander as the broiler). Could I roast the potatoes in the oven at a high temperature to get similar results? If so, what temperature would you recommend?
Hi Leslie, I think you could get away with roasting these (on a broiling rack) at 425 degrees. Roast them for 15 minutes, flip, and roast for another 20 minutes or until the potatoes are crisp outside and tender inside. Please let me know how they turn out if you make them!
Thank you for your quick response! I will give it a try and let you know.
This is a go to recipe for the summer. It goes great with any grilling meat and the taste is amazing. One things to note, the mustard sauce can make the grill a little messy so plan accordingly if grilling other items.
My 9 year old son and his friend loved these potatoes. I only used 1/2 the salt and it was perfect. The vinaigrette dressing is very tasty and melts in the potatoes after you grill them.
Am I able to finish these off in foil on the barbecue?
Hi Wendy, I recommend putting the potatoes directly in the grill, otherwise they won’t crisp up and get that lovely grilled taste. Sorry!
Thank you. I will do that.
I made these as a side to accompany a bbq split chicken. My husband was reluctant at first for me to change from our regular sides but he changed his mind after tasting them. They are mild in flavor and went well with the spicy rub I used on the chicken.
My son,who is a picky eater, enjoyed them too and has been asking for them again.