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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A favorite of our family and friends! We have made this at least 6 times, a must-have go-to when grilling. It’s savory, tangy, flavorful, and delicious! Pairs with most grilled fish and meat dishes. We make extra to eat for breakfast, piled on a bed of greens and topped with a soft boiled, poached or fried egg on top, and sprinkled with crispy chopped bacon! 🤤
these were so fab! easy and a huge crowd pleaser! definitely will be making these frequently!
This recipe is easy and delicious. I used a copper mat on the grill. Very good.
What delicious treat!
Had a great flavor and easy to make!
Wondering what your thoughts were to broil the potatoes under the oven broiler? Do you think this would work? Would be especially convenient in the snowy months if this method would work.
Hi Diane, I do think that would work well. Please LMK how they turn out if you try it!
These potatoes are amazing. They are our go-to recipe for grilling!
Good Evening Jenn! I only have dried thyme/rosemary on hand. Would that work instead of fresh, and if so, how much would I need to substitute? Please let me know? Thank you!
Sure, Bethany. I’d recommend just over 1/2 teaspoon of dried thyme or rosemary. Hope you enjoy!
Amazing, I favor getting new inspiration after studying your site
These were outrageously good and I loved how you could prep them in advance. Unfortunately they stressed my husband out too much with the sticking and the fiddly turning. Next time I will just broil them, which won’t be quite as good. Still, a stellar recipe, thanks!
Good Morning Jennifer,
Saw your comment about broiling the baby potatoes. Just wondering what adjustments you would recommend for roasting baby potatoes or cut up potatoes in the oven. Thank you. Your recipes are awesome!
Hi June, are you referring to this recipe or more conventional roasted potatoes? If you’re referring to roasted potatoes and you have my first cookbook, there’s a recipe for them on page 170. If that’s what you’re looking to make and you don’t have the book, let me know; I’d be happy to email it to you.
Hello Jenn,
I do have your cookbook-once upon a chef – weeknight/weekend and I love it! Sounds like I need your first cookbook! In the meantime please e-mail your recipe for roasted potatoes. You are so generous and kind to share your recipes. Thank you.