Total Time: 30 minutes
Servings: 4 as a side


  • Cherry Grilling Planks
  • 2-3 Yukon Potatoes, cut into ¼” slices
  • ½ cup Yellow Mustard
  • 1 Tbsp Dijon Mustard
  • 1/8 cup Sugar
  • 1 tsp Brown Sugar
  • 1 Lemon, juiced
  • 1 Tbsp Salt

Chef's Tip

To get extra soft and creamy potatoes with a shorter cooking time, parboil them before tossing with the mustard dressing and planking.


  1. Soak plank in hot water for 15 minutes.
  2. Preheat oven or grill to 400˚F.
  3. *Optional step* If parboiling potatoes, do so in salted water and allow to cool slightly before moving to the next step.
  4. Slice potatoes and set aside.
  5. Combine remaining ingredients and mix well. Toss potatoes in mustard sauce until evenly coated.
  6. Spread potatoes out on planks reserving any sauce that’s left.
  7. Place planks on grill and cook with the lid closed for 20-25 minutes until potatoes are cooked through.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Grilling Planks