Grilled Potatoes with Dijon and Herbs
Grilled on the barbecue or baked, potatoes treated with a variety of seasonings add richness to a meal. These potatoes can be made in stages, so they're even easier to finish while you concentrate on the rest of dinner. Adapted from Once Upon A Chef, use a variety of herbs to make this dish taste different each time.
Here are more ideas for unique Side Dishes you'll love.
Servings: 4-6
Time: 35 Minutes
Ingredients
1 pound baby Yukon Gold potatoes, red potaotes or potatoes of your choice
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon + 1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
2 teaspoons chopped fresh thyme, rosemary or other herbs. Consider a combination of herbs, too.
1 tablespoon chopped parsley, for garnish (optional)
Method
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 10-12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool. Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.
Preheat the grill to medium-high heat or the oven to 375 degrees.
In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and herbs.
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.
Clean and oil the grill grate or grease a baking pan. 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).
Grilled on the barbecue or baked, potatoes treated with a variety of seasonings add richness to a meal. These potatoes can be made in stages, so they're even easier to finish while you concentrate on the rest of dinner. Adapted from Once Upon A Chef, use a variety of herbs to make this dish taste different each time.
Here are more ideas for unique Side Dishes you'll love.
Servings: 4-6
Time: 35 Minutes
Ingredients
1 pound baby Yukon Gold potatoes, red potaotes or potatoes of your choice
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon + 1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
2 teaspoons chopped fresh thyme, rosemary or other herbs. Consider a combination of herbs, too.
1 tablespoon chopped parsley, for garnish (optional)
Method
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 10-12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool. Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.
Preheat the grill to medium-high heat or the oven to 375 degrees.
In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and herbs.
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.
Clean and oil the grill grate or grease a baking pan. 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).