Grilled Mustard Baby Potatoes
Fluffy boiled baby potatoes are tossed in a tangy Dijon-mayo coating and grilled until golden and crisp. A quick, stunning side for any summer meal.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings4
These grilled baby potatoes are a perfect side dish for your next barbecue or weeknight dinner. The quick boil ensures they cook through on the grill without burning, while the creamy Dijon mustard and herb coating gives them a tangy, savory crust.
For best results, use a high-quality mayonnaise and feel free to swap the thyme for rosemary or a mix of your favorite fresh herbs. The potatoes are ready in just over half an hour, and they disappear fast.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the potatoes in a medium pot and add enough water to cover them by 1 inch (2.5 cm). Stir in 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat and let simmer until the potatoes are tender when pierced with a knife, about 12 minutes. Drain the potatoes, return them to the pot, and run under cold water to cool them down.
- Preheat the grill to medium-high heat.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, remaining 1 teaspoon salt, pepper, minced garlic, and thyme.
- Drain the cooled potatoes and slice each in half. Add them to the mustard mixture and toss gently to coat evenly, being careful not to crush the potatoes.
- Clean and oil the grill grates. Place the potato halves cut side down on the grill, cover, and cook for about 3 minutes, until you see distinct grill marks. Using tongs, flip the potatoes and grill for another 3 minutes, until they are crisp and golden all over. Transfer to a serving platter and sprinkle with chopped parsley, if desired.
💡 Tips
- For even cooking, try to use potatoes that are roughly the same size.
- Don't skip the boil – it ensures the potatoes cook through on the grill without drying out.
- Serve immediately for maximum crispiness.
Inspired by a recipe from Once Upon a Chef