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Grilled Baby Potatoes with Dijon Mustard & Herbs

5 stars based on 10 votes

Grilled-Baby-Potatoes-with-Dijon-and-Thyme

My husband, Michael, grills these potatoes whenever we have people over for a cookout. (Read: they’re easy!) What makes them special is the thick Dijon mustard marinade, which gives them bold flavor and a crispy texture. The key 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.

ingredients

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.

boiling-potatoes

To stop the cooking process and quickly cool the potatoes, drain and then run under cold water.

cooling-potatoes

Meanwhile, make the sauce by combining the mayonnaise, Dijon mustard, garlic, thyme, salt, and pepper.

mustard-sauce-1

Whisk until smooth.

mustard-sauce-2

Gently toss the cooled potatoes with the mustard sauce.

coating-potatoes

Then grill for about 3 minutes per side, until crisp and slightly charred.

grilling-potatoes

Transfer the potatoes to a serving dish and sprinkle with fresh parsley to add a pop of color, if you like.

Grilled-Baby-Potatoes-with-Dijon-and-Thyme-1

Grilled Baby Potatoes with Dijon Mustard & Thyme

Servings: 4-6
Total Time: 35 Minutes

Ingredients

  • 1 pound baby Yukon Gold potatoes
  • 1/4 cup mayonnaise, best quality such as Hellman's or Duke's
  • 1/4 cup Dijon mustard
  • 1 tablespoon + 1 teaspoon salt
  • 1/4 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

  1. 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.
  2. Preheat the grill to medium-high heat.
  3. In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
  4. 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.
  5. 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).
  6. Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 134
  • Fat: 8g
  • Carbohydrates: 14g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 2g
  • Sodium: 503mg
  • Cholesterol: 4mg

Reviews & Comments

  • These were my go to potatoes all summer long. They go with any grilled food you want. They are quick to prepare and cook. The flavor is delicious. You cannot go wrong with these.

    - Trudy Black on December 2, 2016 Reply
  • 5 stars

    Awesome, made these to go with a steak dinner. The mustard marinade made them a very tasty sode dish. They are definitly a cut above fries and a nice alternative to a baked potato.

    - Brian Zeigler on October 7, 2016 Reply
  • 5 stars

    I was skeptical of this recipe when I first made it; but mustard is a popular in my household. The recipe turned out perfectly. Excellent with a grilled steak and corn on the cob.

    - Joan on October 7, 2016 Reply
  • Hi Jen, we are not big fan of Dijon mustard and I was wondering if regular mustard would be OK to use.
    Thanks your reciepes are a big hit in my home

    - Ange on September 1, 2016 Reply
    • I think you could get away with regular mustard, but the potatoes will definitely have a slightly different flavor. I’d love to know how they turn out!

      - Jenn on September 2, 2016 Reply
  • What can I use instead of mayo?

    - Andrea on September 1, 2016 Reply
    • Hi Andrea, you could try olive oil here instead.

      - Jenn on September 1, 2016 Reply
  • 5 stars

    I made these after finding recipe on Pintrest. I just had to let you know how delicious they are. Thanks for sharing.

    - Nicole G on August 29, 2016 Reply
  • 5 stars

    Great summertime grilling recipe! What a quick way to grill the potatoes by precooking them. It is a fast method and very tasty! Read the recipe carefully because the 1T. salt is for the water. (Just 1 tsp salt for actual recipe.). I made 3 pounds potatoes and doubled the sauce recipe and still fantastic! Will definitely make again. Great for family and company.

    - Karen on June 21, 2016 Reply
  • 5 stars

    Thanks Jenn, can’t believe it, recipe after recipe so great. Potatoes were a huge hit. Have been raving about you to family and friends!

    - Lori jones on June 20, 2016 Reply
  • 5 stars

    Made these last weekend and they were a hit at our BBQ. I only used half the amount of salt called for, and they were still delicious.

    - Danielle on June 14, 2016 Reply
  • 5 stars

    Love this recipe-a crowd pleaser-so delicious!!

    - Julia on June 13, 2016 Reply
  • 4 stars

    Woah, a tablespoon of salt plus an additional teaspoon? Am I reading this correctly? Seems like a lot of salt. Could you get enough salt with just a single teaspoon? I dunno, I just followed directions and put in the full amount. Did seem the sauce was kind of salty. Also I have no grill here in Seattle, just a small kitchen with an electric range. So I placed the spuds on a roasting pan and used the broiler. They came out crispy that way.

    - Duffy on June 12, 2016 Reply
    • Hi Duffy, Potatoes need a lot of salt — however keep in mind that the first tablespoon is just to salt the cooking water and really doesn’t add a salty taste at all.

      - Jenn on June 12, 2016 Reply
  • We will be using a grill at a campground, so it isnt the kind of grill that has a cover. Should we modify the cooking time? Also, can we substitute dried herbs in the recipe? Thanks!

    - Danielle on June 12, 2016 Reply
    • Hi Danielle, The potatoes are already fully cooked, so just cook until they have nice grill marks on each side — however long that takes. Enjoy!

      - Jenn on June 12, 2016 Reply
  • 5 stars

    Jennifer,
    Another very tasty recipe!! I made these tonight and we grilled them with steak and lamb chops. Another winner!! Thanks to both you and your husband for sharing the recipe with us!!!

    - Jim on June 10, 2016 Reply
  • Hi Jenn. How far in advance can these be grilled?

    - Kelly on June 10, 2016 Reply
    • Hi Kelly, sorry for the delay in responding! I think these would be best served hot off the grill.

      - Jenn on June 14, 2016 Reply
  • 5 stars

    These potatoes were absolutely delicious! My husband was skeptical of the mustard/mayo combo on the grill, but he was pleasantly surprised with the texture and taste. This is the second recipe I’ve recently used mayo in an unusual way and have been impressed with the results. (The other is to use it as a spread when grilling bread-much better than butter)

    - Michele on June 10, 2016 Reply
  • Hi Jenn,
    Thank you for sharing your wonderful recipes, my family and I have enjoyed countless delicious meals! Unfortunately, we don’t currently have a grill. Will placing the potatoes under the broiler achieve a similar result? Thanks for your time!

    - Vicki P. on June 10, 2016 Reply
    • Hi Vicki, Glad to hear you’re enjoying the recipes! If you broil the potatoes, You’ll need to make a few tweaks: make sure to use a broiling rack and swap out the mayo for olive oil and cut the oil, Dijon mustard, garlic, thyme, salt, and pepper in half as the potatoes won’t need to be as coated.

      - Jenn on June 10, 2016 Reply
      • Vicki, I’ve given it some more thought and, while you still need to use the broiling rack, you can keep the remainder of the recipe the same (no need to replace the mayo with olive oil or to cut the ingredients in half). Hope I didn’t confuse you at all :)!

        - Jenn on June 10, 2016 Reply
        • Hi Jenn- no apologies necessary! Thanks so much for taking the time to let me know. I’ll certainly watch them closely. Actually, it has been so hot here, I could cook them on the sidewalk (we live in Las Vegas)! Have a great weekend, thanks again. V.

          - Vicki P. on June 11, 2016 Reply
  • Your pizza with pesto was a big hit, just when I thought there were no more different ways to make pizza, along came pesto! Thanks. Regarding the potatoes in your latest recipe, do you think unpeeled, cut in half, red potatoes would work, or might the skin be a barrier to the marinade, or maybe too waxy. Thanks again, Leo

    - Leo on June 9, 2016 Reply
    • Glad to hear you enjoyed the pizza Leo! And yes, I think red potatoes would work here too.

      - Jenn on June 10, 2016 Reply
  • Could you roast the potatoes in the oven instead of grilling? Or could you grill them on a perforated grill sheet?

    - Susan on June 9, 2016 Reply
    • Hi Susan, Out of the two options, I would recommend grilling them on a perforated grill sheet. If do you roast them, I would swap out the mayo for olive oil and cut the oil, Dijon mustard, garlic, thyme, salt, and pepper in half as the potatoes won’t need to be as “coated.” Hope you enjoy!

      - Jenn on June 10, 2016 Reply

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