- Place potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Simmer until potatoes are just fork tender, about 5 minutes. Drain potatoes & allow them to steam off.
- When potatoes are cool enough to handle, split each one in half lengthwise and transfer to a large bowl. Add half of the cilantro, half of parsley, half of garlic, and half of olive oil. Season to taste with salt and pepper and toss roughly until potatoes are well-coated in mixture and their surfaces are a little roughed up.
- Combine remaining cilantro, parsley, olive oil, garlic, scallions, shallots, and mustard in a separate large bowl.
- Set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Place potatoes cut-side-down over direct heat and cook, turning occasionally, until well browned and crisp on both sides, 5 to 8 minutes total.
- Transfer potatoes to the bowl with the olive oil and herb mixture as they finish cooking.
- Split lemon in half and place cut-side-down directly over heat. Grill until well browned, about 5 minutes.
- Squeeze grilled lemons into bowl with potatoes. Toss potatoes to thoroughly coat in fresh herb, olive oil, mustard, and lemon juice mixture. Season to taste with salt and pepper. Serve immediately.
Photo credit: woodleywonderworks
