Grilled Crispy Potato Wedges Recipe

* 2 large 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

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

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

3. Preheat a grill to medium heat and lightly oil the grill surface.

4. 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.