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!

grilled baby potatoes

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

Potato ingredients including mayonnaise, Dijon mustard, and sea salt.

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.

Potatoes in a pot of water.

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

Water pouring into a pot of potatoes.

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

Bowl of unmixed mustard sauce ingredients.

Whisk until smooth.

Fork in a bowl of mustard sauce.

Gently toss the cooled potatoes with the mustard sauce.

Potatoes tossed with sauce.

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

Potatoes on the grill.

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

Plate of grilled baby potatoes with Dijon mustard and herbs.

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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!

Servings: 4-6
Total Time: 35 Minutes


  • 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)


  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

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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, 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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  • 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!

    • — Teri on April 23, 2024
    • Reply
  • 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.

    • — Helene on September 4, 2023
    • Reply
    • 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.

      • — Helene on September 5, 2023
      • Reply
  • 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.

    • — Gail on July 25, 2023
    • Reply
  • Unbelievably delicious! A true go-to with many of our favorite grilled main courses from beef to fish ! Our guests rave about it!

    • — Mara on June 8, 2023
    • Reply
  • Is there a substitute for Mayo? I don’t like the taste. thanks

    • — Cathleen I Christian on May 21, 2023
    • Reply
    • 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!

      • — Jenn on May 23, 2023
      • Reply
  • 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

    • — Gigi B on April 9, 2023
    • Reply
    • Should be fine, Gigi – Happy Easter!

      • — Jenn on April 9, 2023
      • Reply
      • 👏🏾👏🏾❤️ Thanks Jenn!!

        • — Gigi B on April 9, 2023
        • Reply
  • 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!

    • — Pam E on March 7, 2023
    • Reply
  • We no longer have a traditional grill, just a Blackstone griddle. Do you think cooking this on a griddle would work?

    • — C Fisher on September 9, 2022
    • Reply
    • 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!

      • — Jenn on September 11, 2022
      • Reply
  • 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 Wilson on August 28, 2022
    • Reply
  • 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! 🤤

    • — Maralee Tiffin
    • Reply
  • 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!

    • — Sandra hirsimaki
    • Reply
  • 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

    • — Marcelene Kerschner
    • Reply
  • 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!

      • — June Hagerman on August 17, 2022
      • Reply
      • 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.

        • — Jenn on August 17, 2022
        • Reply
        • 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.

          • — June Hagerman on August 18, 2022
          • Reply
  • Have you ever grilled ahead and reheated in microwave or oven? We’re serving them with individual beef fillets for a dinner party and it’d be helpful if we could do ahead. But, we don’t want to mess them up!

    • — Kim Longsworth
    • Reply
    • Hi Kim, I can’t say that I have – I’m sorry!

  • Absolutely delicious! I actually skewered mine for easier turning…but they were so good…definitely a keeper!

    • This is a genius idea!

  • Amazing!

  • Hi Jenn, your potatoes are a hit with the kids! Easy to prepare and I used grill pan over the stove as I don’t have an open grill and they are just as good! But I omitted the salt as the seasoning was just perfect as it is.

  • I have tried many recipes from blogs and they never come out good – yet I keep trying. These potatoes were amazing. They are definitely going to be on my table frequently. I enjoyed them so much!
    I also made the strawberry rhubarb crisp (twice) and it was also amazing.

    Thanks so much!

  • I have a bag of regular size Yukon gold potatoes. Can I use them instead of the baby potatoes? If so, is it better to boil the larger potatoes whole or cut them into pieces that are about the same size as baby potatoes?

    • Hi Sarah, I probably boil them whole and then cut them after boiling (they likely will take a few minutes longer on the stove to get tender. Hope you enjoy!

  • These were amazing! I have a grill pan which worked perfectly to place on the grill.
    Beautiful flavor for summer, especially with fresh herbs from the garden.

    • — Elizabeth Chiapperino
    • Reply
  • Hi, I am of Irish descendent and love potatoes. This is the BEST recipe that I have ever done. I never thought to grill potatoes but this is simply the best. I have a reputation as a wonderful cook and grill master. WONDERFUL.
    Thank you

  • We Love love love this recipe. My husband thinks it is one of the best recipes for potatoes that I have even made. Thank you.

  • I cut some large yukon gold potatoes into chunks that are about the same size as baby potatoes. This recipe worked fabulous!! I used a grill pan on the stove. Thanks, Jenn!

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