Rosemary-Mustard Grilled Potatoes

Rosemary-Mustard Grilled Potatoes
Photo by Scott Phillips


  • freshly ground pepper
  • 1 lb. medium red- or yellow-skinned potatoes
  • ¼ cup mayonnaise
  • Kosher salt
  • 2 tsp. chopped fresh rosemary
  • 2 Tbs. Dijon mustard

Wash the potatoes and cut them into 3/8-inch slices. Cover the potatoes with cold water and 1 Tbs. salt in a saucepan. Bring to a boil, lower to a gentle simmer (you don't want them to break up), and cook until they're almost but not quite fully cooked, 4 to 6 minutes. The potatoes will still be ...

View full recipe at Fine Cooking


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