Grilled Yellow Potatoes with Mustard Sauce

Ingredients

Instructions

Preheat grill to a medium heat.
Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes (10 if the potatoes are large). Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.
While the potatoes are cooling, place ½ cup of Extravagonzo Roasted Garlic Culinary Oil, the rosemary, 3 tablespoons of parsley and ½ teaspoon of the salt into a mini food processor and blend until a liquidy paste forms (it doesn’t need to be perfect).
Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.
Grill for 15 minutes turning a few times until fully cooked through and nicely browned. If theExtravagonzo Roasted Garlic Culinary Oil makes the grill flame up, move them to a higher rack until the flames settle down.
While potatoes are cooking, in a small bowl, mix vinegar, remaining ¼ cup of Extravagonzo Roasted Garlic Culinary Oil, remaining ½ teaspoon salt and both Sweet Fire Ale Mustard and Raspberry Wasabi Gourmet Dipping Mustard until blended. Chop the remaining parsley and set aside.
As soon as the potatoes come off the grill, toss lightly with the dressing (serve extra dressing on the side) and sprinkle remaining two tablespoons of parsley over the top