Grilled Baby Potatoes with Dijon Mustard & Herbs

Tested & Perfected Recipes

grilled baby potatoes

My husband, Michael, grills these 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.

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

My Recipe Videos

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

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.

Reviews & Comments

  • My 9 year old son and his friend loved these potatoes. I only used 1/2 the salt and it was perfect. The vinaigrette dressing is very tasty and melts in the potatoes after you grill them.

    • — Lydia King on July 28, 2018
    • Reply
  • Am I able to finish these off in foil on the barbecue?

    • — Wendy on July 8, 2018
    • Reply
    • Hi Wendy, I recommend putting the potatoes directly in the grill, otherwise they won’t crisp up and get that lovely grilled taste. Sorry!

      • — Jenn on July 9, 2018
      • Reply
    • Thank you. I will do that.

      • — Wendy on July 9, 2018
      • Reply
  • I made these as a side to accompany a bbq split chicken. My husband was reluctant at first for me to change from our regular sides but he changed his mind after tasting them. They are mild in flavor and went well with the spicy rub I used on the chicken.
    My son,who is a picky eater, enjoyed them too and has been asking for them again.

    • — Mona on June 28, 2018
    • Reply
  • Hi Jenn, Can I cook the potatoes and put the marinade on them and then stick them in the fridge for a few hours before grilling or is it best to do it right before?

    • — sarah Glenn on June 1, 2018
    • Reply
    • Sure, Sarah – that’s fine.

      • — Jenn on June 2, 2018
      • Reply
  • Loved the flavour but my potato’s did not get crispy and seared. Bar-b-que not hot enough? Any suggestions for temp?

    • — Elaine Fine on May 28, 2018
    • Reply
    • Hi Elaine, It does sound like your grill wasn’t hot enough. The grill should be set to medium-high which is the equivalent of 400 – 450 F (204 – 232 C). Also, the grill should be covered. Hope that helps!

      • — Jenn on May 29, 2018
      • Reply
      • Appreciate all the great recipes and help with any questions!

        • — Elaine Fine on May 30, 2018
        • Reply
        • My pleasure! 🙂

          • — Jenn on May 30, 2018
          • Reply
  • These Potatoes were delicious! perfectly seasoned and anything with dijon mustard count me in! Family loved it too 🙂

    • — Linda Frank on February 1, 2018
    • Reply
  • This recipe was as good as I hoped it would be! I’ve cooked it for all ages, and it’s a hit with everyone!

    • — Susie H. on December 2, 2017
    • Reply
  • I would love to try to this recipe ! But I don’t have an outdoor grill is there a substitute ?

    • — Jerrika Grissette on August 9, 2017
    • Reply
    • Hi Jerrika, You can make them in the oven; use the broil setting and place them on a broiling rack. Hope you enjoy!

      • — Jenn on August 9, 2017
      • Reply
  • These potatoes were so good! They were really easy. I didn’t find them too salty at all. I used kosher salt, not sure if that was what was intended. Always looking for new ways to enjoy potatoes and this recipe is definitely a keeper. I used rosemary instead of thyme because that is what I had.

    • — Kim on July 29, 2017
    • Reply
  • These were so easy and super delicious. My 7 year old absolutely loved them. I added extra garlic because we love garlic, but otherwise followed as directed. I didn’t mind the “extra” step of boiling because I find potatoes can cook unevenly on the BBQ so I am always worried that someone is going to end up with a mouthful of raw potato, but this method makes sure that doesn’t happen.

    • — Lindsey Johnson on June 27, 2017
    • Reply
  • Should u cut the potatoes in half after boiling them? Thanks!

    • — Susan on May 25, 2017
    • Reply
    • Yep– hope you enjoy!

      • — Jenn on May 25, 2017
      • Reply
  • Is this recipe gluten free?

    • — Dory on May 22, 2017
    • Reply
    • Yes! If you’re looking for more gluten-free recipes on the blog, you can find them here.

      • — Jenn on May 23, 2017
      • Reply
  • This is just what I was looking for; a tasty way to make potatoes on the grill. The Dijon mustard gives a nice zip and I added extra Rosemary because I love it with potatoes. The only thing I will do differently next time will be to cut the salt to about 1/2 tsp because everyone said it was great but a little salty.

    • — Celia Jiral on May 21, 2017
    • Reply
  • Amazing! Loved this recipe! Everything I have made from this website has been absolutly delicious!

    **special note-read the recipe carefully. I didn’t and ended up putting all the salt into the mustard/mayo mixture. I even cut it in half as it seemed like quite a bit. Oops..should have followed directions better! It was still yummy despite my mistake.

    • — Liz on May 19, 2017
    • Reply
  • Can I make this in the oven…at what temperature.?..And can I make them about 2 hours in advance and serve at room temperature ? Do they get too soggy?
    Thanks,
    Susan

    • — susan on May 18, 2017
    • Reply
    • Hi Susan, You can make them in the oven; use the broil setting and place them on a broiling rack. I wouldn’t suggest serving them at room temperature– I think they are definitely best right after being cooked.

      • — Jenn on May 18, 2017
      • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Love this recipe-a crowd pleaser-so delicious!!

    • — Julia on June 13, 2016
    • Reply
  • 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
  • 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
  • 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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