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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Great recipe. If you put the potatoes on the grill, make sure the grill is really hot!!
This recipe will now be my go to, it’s so easy and yummy. Ideal fo making use of a still hot grill after you’ve pulled meat off to rest. So good!
Hi Jenn! It’s a rainy day here. Think I could throw these in the air fryer? I wouldn’t bother with boiling them first, just soak them in cold water to get the starch out. I’m just curious how the sauce would hold up!
Hi Cheryl, I don’t have any experience with an air fryer so unfortunately, I can’t way in on whether or not these would work in one – – sorry!
Has anyone tried this recipe with peeled russet potatoes and cutting them to the size of the baby potatoes?
Russets have a higher starch content than Yukon Golds, which are a waxier potato. Russets are more likely to break apart or stick to the grill, so I’d stick with yellow potatoes. Even though the flavor is a bit different you could also use red potatoes, which are another waxy potato.
Delicious tender potatoes, easy recipe!
Very easy side for cottage entertaining. They look special and taste delicious. I reduced the dijon a touch and used rosemary and everyone loved them. Once again Jenn’s recipe is great. The family now asks, “is this recipe from that lady?” whenever I give them something new that they like. Thanks Jenn.
😊
Ha my husband asks that too!! Jenn you’re a legend 🙂
I can’t get enough of these potatoes!
What a delicious recipe! I love the smoky-grilled flavor! They paired lovely with the chicken & steak we grilled with them the first time. We were surprised at how nicely these potatoes went with our blackened ahi as well. I enjoyed these so much that I added them to MyFitnessPal 🙂 Will definitely be serving these again! Thank you!
These potatoes are so delicious! I currently do not have a grill and used my cast iron skillet. They turned out great! In the future I will cut back on the salt just a tad. Thank you, Jenn!
sounds like a lot of sodium. is there a way of cutting sodium content? it sounds like it would be really good but too much sodium.
Hi Debra, You can cut back on the added salt in both the cooking water and the tsp. that’s added to the dressing. Just keep in mind that potatoes need a lot of salt to taste good. (But if you cut back and find them a bit bland, you can always add more salt to taste. Hope that helps!