These savory potatoes with an Edmond Fallot Dijon Mustard marinade are a crispy and delicious must-have side this summer! You can boil that potatoes and prep your marinade ahead of time to reserve precious cooking time the day of your event! This recipe is our adaptation of the recipe from Once Upon a Chef!
YIELD: 4-6 servings ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes
- 1 pound baby Yukon Gold potatoes
- 1/4 cup mayonnaise, best quality such as Hellman's or Duke's
- 1/4 cup Edmond Fallot 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)
- Whisk together the mayonnaise, the Edmond Fallot Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme in a bowl large enough to add the potatoes to later.
- Place peeled (if desired) potatoes into pot
- Add water ensuring to full cover the potatoes. Add salt.
- Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife (12 minutes).
- Drain potatoes, then cool under cold water.
- Preheat grill to medium-high heat.
- Drain the potatoes again and halve them.
- Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
- Clean and oil the grill grate or use a vegetable grilling basket for ease.
- Place the potatoes on the grill and cook, covered (3 minutes), or until you see nice grill marks on the first side.
- Turn the potatoes using tongs and grill another 3 minutes on the flip side, ensuring they are all crisp and golden.
- Remove potatoes from heat, garnish, and serve.
TIPS: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.