Ingredients

The following ingredients have 5 Servings
  • 5 medium red, white or yellow fleshed potatoes (, washed but not peeled)
  • 2 Tbsp. olive oil (for brushing)
  • Salt and freshly ground pepper
  • 1/2 c Creme Fraiche ((See Note below to learn how to make creme fraiche at home!))
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. water
  • 2-3 Tbsp. chopped fresh dill

Instruction

  • Prepare the dressing by combining the creme fraiche and grainy mustard in a bowl. Add a bit of salt and freshly ground pepper. Now, add just enough water to thin the mixture so that it can drop from a spoon, about 1 Tbsp. or a bit more, if needed. Cover and refrigerate until needed.
  • Prepare the potatoes by cutting lengthwise into 1/4-inch slices, discarding the rounded outside slices. Bring a large pot of salted water to a boil, then add the potato slices and boil until just tender, about 8-10 minutes. Drain, then remove the slices to an even layer on a baking sheet. Brush top side of the potato slices with olive oil and sprinkle with salt and pepper.
  • Heat BBQ or grill pan to high heat. Place slices on the grill, oiled side down and cook until lightly charred, on the underside, about 5 minutes. Before flipping, brush the top side of the potatoes with more oil and sprinkle with salt and pepper. Flip potatoes and cook the other side until lightly charred, a further 5 minutes.
  • Remove potatoes to a cutting board. Slice in half lengthwise and toss into a serving bowl or skillet. Sprinkle with a bit more salt and pepper. Drizzle with creme fraiche dressing and garnish with chopped fresh dill.