Confession: I don’t really like potatoes. I’m probably pickier about potatoes than any other food I eat, because I generally find them to be incredibly bland and not worth the calories. I might eat half of a twice-baked potato, but I don’t like baked potatoes. Smashed garlic potatoes = good, plain riced mashed potatoes = bad (I am hard pressed to think of a food I hate more than potatoes which are whipped so smooth you could suck them through a straw). If I order a sandwich while dining out, I always ask if the fries are thin or thick – thick cut fries are a no-go. So given my general dislike of potatoes, it’s probably not surprising that I generally purchased them once a year: for the annual latkefest (for the record, latkes are the single best way you can consume a potato).
Then, I joined a CSA, and found myself with tiny potatoes week after week. I was pulling out my hair for a while last summer trying to figure out what to do with all these potatoes, until I spotted a menu with “mustard grilled potatoes”, and I was sold. This really isn’t a recipe at all so much as a technique, but it’s the only way I prepare my CSA potatoes now, and every time I serve them to friends, someone always asks for the recipe. For the mayo haters: the mayo merely acts as a fat to coat the potatoes, so I suppose you could sub in oil instead and have the same result. The potatoes do not taste like mayo at all, as most of it melts off while the potatoes cook. Go ahead, embrace the mayo…. make the southerners proud.
Mustard Grilled Potatoes
- 1 pound baby potatoes, scrubbed clean
- 1/4 cup mayonnaise
- 1/4 cup spicy brown mustard
- salt, to taste
- Parboil the potatoes. The length of time will depend on the size of the potatoes, but I usually boil for ~5 minutes for the very small potatoes.
- Drain the potatoes and mix with the mayonnaise, mustard, and salt. My favorite method is to put the potatoes, mustard, and mayo in a nesting mixing bowl, placing a bowl one size smaller on top, and shaking to mix well.
- Add the potatoes to a grill basket and grill over medium-high direct heat for 6-10 minutes, stirring frequently.