- 4 ServingsServings
- 2 pounds Russet potatoes
- 1/2 cup Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- coarse salt
- Freshly ground black pepper to taste
1 Bake or microwave the potatoes until almost cooked.
2 Cut the partially cooked potatoes length-wise into 4 wedges each (total of eight).
3 In a bowl mix together the mustard, olive oil, thyme, salt, and pepper. Coat the wedges with the mustard mix.
4 Preheat a grill to medium heat and lightly oil the grill surface.
5 Add the potatoes and cover the grill. Check every 5 minutes, turning the wedges to brown on all sides. Cook 10 to 15 minutes or until crispy.
Source: Idaho Potato Commission