Grilled Baby Potatoes With Dijon Mustard Thyme Recipes

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DIJON ROASTED POTATOES



Dijon Roasted Potatoes image

The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon thyme
¼ teaspoon rosemary
salt and ground black pepper to taste
5 red potatoes, cut into 1-inch pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
  • Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
  • Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g

GRILLED BABY POTATOES



Grilled Baby Potatoes image

Categories     Potato     Side     Vegetarian     Quick & Easy     Grill/Barbecue     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

30 baby potatoes (1 to 1 1/2 inches in diameter; 1 3/4 lb total)
1 tablespoon plus 1 teaspoon coarse kosher salt
3 tablespoons extra-virgin olive oil
Special Equipment
12 (6- to 8-inch) woody rosemary stems or bamboo skewers, soaked in water 30 minutes

Steps:

  • Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
  • Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
  • Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
  • Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.

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