2 Tsp. Dried Ground Tarragon
1 Tsp. Coarse Sea Salt
1 Tsp. Ground Black Peppercorns
3 Lbs. White Potatoes, cut into ¾ - 1 inch cubes
¼ Cup Dijon Mustard
¼ Cup EVOO
1. Heat grill to 400 degrees (set up for indirect) and whisk all ingredients together except the potatoes.
2. Dump the potatoes in and toss till all potatoes are coated then pour onto a lightly oiled cooking sheet (single layer).
3. Close lid and bake for 45 minutes, turning then once during the baking cycle or until desired crispness is achieved.