grilled potatoes with mustard sauce

By andreajayros

Ingredients

• 3 pounds yellow potatoes, such as Yukon Gold
• 3/4 cup extra virgin olive oil, divided
• 1 tablespoon fresh rosemary
• 5 tablespoons fresh Italian flat leaf parsley, divided
• 1 teaspoon kosher salt or sea salt, divided
• 1/4 cup champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from afamilyfeast.com

Preparation

Step 1

Now that we’re outside at dinnertime and grilling as much as possible – we’ve changed up our menu a bit and we try to prepare side dishes that can also be cooked on the grill!  (No sense in heating up the kitchen if at all possible!) Lots of vegetables are well-suited for grilling (see

We also love to drizzle a tangy mustard sauce onto these grilled yellow potatoes as they come off the heat.  It’s the perfect complement to the smoky grilled flavor, plus it’s a great way to add even more delicious flavors to your meal!

You can easily change up the flavors of this sauce depending on the mustard that you use (there are so many delicious mustard options!) – just remember to add some of the sauce while the potatoes are still warm so that it will get absorbed into the flesh of the potatoes.

Preheat grill to a medium heat.

Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes (10 if the potatoes are large). Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.

While the potatoes are cooling, place ½ cup of olive oil, the rosemary, 3 tablespoons of parsley and ½ teaspoon of the salt into a mini food processor (

) and blend until a liquidy paste forms (it doesn’t need to be perfect).

Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.

Gill for 15 minutes turning a few times until fully cooked through and nicely browned. If the oil makes the grill flame up, move them to a higher rack until the flames settle down.

While potatoes are cooking, in a small bowl, mix vinegar, remaining ¼ cup of olive oil, remaining ½ teaspoon salt and both mustards until blended. Chop the remaining parsley and set aside.

As soon as the potatoes come off the grill, toss lightly with the dressing (serve extra dressing on the side) and sprinkle remaining two tablespoons of parsley over the top.