When the temperatures are high it’s best (I think) to do a minimum amount of cooking inside, in the kitchen.
Do it outside, on the grill, hopefully when the temps are on the way down.
Add the flavors first, then relax, watch the sunset, and cook grill your dinner.
As I live in France these have Dijon mustard… Use your favorite.
Click here to Pin Grilled Potatoes with Vinegar & Mustard
PrintGrilled Potatoes with Vinegar & Mustard
We grill potatoes a lot in summer; with a lot of variations…. This one is almost like a warm potato salad. These stay hot so a 5 – 10 minute delay is okay.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Potatoes
- Method: Grilling
Ingredients
- 10 – 18 new potatoes or 2 medium potatoes (10oz, 300gr total weight) see notes
- 2 tbs Dijon-style mustard
- 1 tbs white Balsamic vinegar
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1 tsp Herbes de Provence
Instructions
- Put mustard, olive oil, vinegar, garlic and herbes in a medium bowl, and whisk well; it will be very thick.
- Add potatoes and toss well to coat.
- Put them in a metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 – 25 minutes.
- OR over indirect heat for 35 – 40 minutes, stirring occasionally.
- Remove from pan and serve.
Notes
Cut new potatoes in half; cut medium potatoes in half the long way and then in thirds the short way.
I use a metal 10″ (25cm) pie plate. A metal cake pan would also work as would an actual metal ‘grill’ pan.
For a mix of vegetables: Grilled Potatoes & Carrots Dijon
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