1 Bake or microwave the potatoes until almost cooked.
2 Cut the partially cooked potatoes length-wise into 4 wedges each (total of eight).
3 In a bowl mix together the mustard, olive oil, thyme, salt, and pepper. Coat the wedges with the mustard mix.
4 Preheat a grill to medium heat and lightly oil the grill surface.
5 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.

Source: Idaho Potato Commission