Scaled Servings: 10 Originally: 5
- 8 potato, large russet well scrubbed
- 1/2 cup olive oil
- 2 teaspoon dry rub, Neely’s
- Kosher salt and freshly ground black pepper
Creole Dipping Sauce:
- 6 tablespoon creole mustard
- 1 cup mayonnaise
- Dash hot sauce
Preheat the grill to medium heat.
**Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato.
**In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce.