Herbsabout 3 tsp total, such as Parsley, Rosemary and/or Thyme
FOR THE MUSTARD VINAIGRETTE:
2Tbl Grainy Mustard
1Tbl Dijon Mustard
1-2Tbl of Vinegar
We are going to par-boil the whole, skin-on potato before slicing. It won’t be completely tender, but that’s okay. It will finish cooking on the grill. Depending on the size of the potatoes, this could take anywhere from 8-12 minutes. Remove and allow to cool enough to handle. Slice into 1/2 – 3/4" slices leaving the skin on.
Meanwhile, we are going to make an herb-infused oil. Rosemary, thyme and parsley (or your favorite combination) along with the usual suspects – salt and pepper. I tried chopping the parsley at first but you really need to process this in a blender or food processor. Brush onto one side of the potatoes and place directly onto a hot grill. Brush the other side before flipping. NOTE: The potatoes are more likely to stick if you try to move them around too early. Let them cook and get crispy on one side first. This took me about 12-15 minutes. The first side should be browned, crispy and have nice grill marks.
While the potatoes are grilling, combine the dipping sauce ingredients. I brushed the potatoes immediately as they came off the grill. You can also serve some for dipping on the side.