Description
A zesty and aromatic side dish featuring creamy baby potatoes grilled to perfection with Dijon mustard and fresh herbs. Ideal for summer cookouts or weeknight dinners.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Parboil the baby potatoes in salted water for 8–10 minutes until just fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper.
- Add the parboiled potatoes to the bowl and toss to coat evenly with the mustard-herb mixture.
- Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
- Place the potatoes on skewers or use a grill basket. Grill for 8–12 minutes, turning occasionally, until the potatoes are golden brown and crisp on the edges.
- Remove from the grill and sprinkle with fresh parsley and a squeeze of lemon juice if desired.
Notes
- Swap baby potatoes for fingerlings or cut larger potatoes into chunks.
- Use whole grain mustard for extra texture and flavor.
- Add chopped green onions or chives for a fresh oniony note.
- Mix in crumbled feta or goat cheese after grilling for a creamy, tangy finish.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg