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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Delicious! Made with regular unpeeled Yukon Gold potatoes cut into bite-sized pieces, boiled 10 min, rinsed, gently coated with marinade, then finished in a grill pan on the stove top.
This is an incredibly delicious and flavorful dish! (Foodie guests) raved about the potatoes, none of whom had ever tasted grilled potatoes. The recipe was requested by all of them. These were a huge hit, and we’ll definitely make them again!
I feel so sorry to give this recipe only 2 stars. Everything I have ever made from your recipes have been awesome and turn out great. That goes from appetizers to entrees to desserts, but this was bad.
I don’t know if it was because I used table salt versus sea salt, though that shouldn’t have made a difference ( would it?) but it was SOOO salty that the potatoes were inedible. The reason it was 2 stars versus 0 stars was because the cooking timing was spot on.
Whoops!!!! So sorry, disregard this post! I wasn’t thinking and added ALL the salt into the sauce mixture! Where is my head? Ok, I’ll try it again with the PROPER salt amount this time.
Super flavorful and very adaptable. We’ve made these several times using whatever herbs are fresh in the garden (sage, oregano, rosemary, thyme or a combo), then sprinkle with fresh snipped chives and a little chopped parsley after grilling. Today, I’m a little short on Dijon, so I’m going to try with half Dijon and half stone ground mustard. The fact they can be prepped in advance is a big plus. A delicious and easy addition to any grilled dinner.
Unbelievably delicious! A true go-to with many of our favorite grilled main courses from beef to fish ! Our guests rave about it!
Is there a substitute for Mayo? I don’t like the taste. thanks
Hi Cathleen, I’ve never tried it, but I suspect you could get away with using Greek yogurt instead. Keep in mind that it will make the marinade more tart. Please LMK how they turn out if you try it!
Happy Easter Jenn!!!
I’m making these later today/EASTER!! IDK if you’ll reply by that time, if not, not an issue. I was considering roasting THESE along with your wonderful roasted thyme carrots (which are in done in the oven, hi-temp)! Even though the carrots will be completely raw, do you think I could add these potatoes halfway thru the carrot oven time?? Of course the carrots will be in the same big pan only separated by the foil.
Thanks for your wonderful recipes, and for your reply!
Gigi B
Should be fine, Gigi – Happy Easter!
👏🏾👏🏾❤️ Thanks Jenn!!
I made these incredible tasting potatoes once…so far…and I’m about to make them again. I like to make extras because I love eating them as a cold snack. The flavors are amazing!
Thank you Jenn-you’made me enjoy cooking again!
We no longer have a traditional grill, just a Blackstone griddle. Do you think cooking this on a griddle would work?
I’m not familiar with a Blackstone griddle but just took a look at it online. They may come out looking a little different than those in the pics, but I think it should work. Please LMK how they turn out if you try it!
I have made SO many of your recipes and tried this today for the first time, wonderful with grilled corn on the cob ! Thank you. Jenn. You are my go to for inspiration in the kitchen
K