Grilled Crispy PEI Potatoes 2 large PEI potatoes (12 to 14 ounces each) 1/2 cup Dijon mustard 2 Tbsp extra virgin olive oil 1 Tbsp fresh thyme or 1 teaspoon dried thyme   salt   freshly ground black pepper to taste

Bake or microwave the potatoes until almost cooked. Cut the partially cooked potatoes length-wise into 4 wedges each (total of eight).

In a bowl mix together the mustard, olive oil, thyme, salt, and pepper. Coat the wedges with the mustard mix.

Preheat a grill to medium heat and lightly oil the grill surface.
Add the potatoes and cover the grill. Check every 5 minutes, turning the wedges to brown on all sides. Cook 10 to 15 minutes or until crispy.