Grilled Crispy Idaho Potato Wedges

2 large Idaho potatoes (12 to 14 ounces each)
1/2 cup Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
coarse 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.

Yield: 4 servings
Source: Waldy Malouf, Chef/Co-owner Beacon Restaurant, Bar & Bakery New York City