Double this recipe if you're serving four people.
6 small Red Bliss potatoes about 2-inches in diameter
2 tablespoons Dijon-style mustard
3 tablespoons olive oil
1 green onion, finely chopped
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon granulated sugar
1 teaspoon hot Hungarian paprika
Kosher salt and black pepper, to taste
Scrub the potatoes. In a medium saucepan over medium heat, boil the potatoes in salted water until barely tender, about 8 to 10 minutes. Drain and cool. When cool enough to handle, slice the potatoes in half.
In a medium mixing bowl, whisk together the mustard, olive oil, onions, rosemary, garlic, sugar, and paprika. Add potatoes and toss to coat.
Preheat the grill for medium-high direct cooking. Cook the potatoes for eight to 10 minutes or until browned, turning often.
Yield: 2 servings
Heat Scale: Mild