2 lb small red potatoes
2 tbsp fresh oregano, minced
2 tbsp fresh parsley, minced
4 cloves garlic, minced
1/4 cup olive oil
Fresh ground pepper
1/4 cup green onion, thinly sliced
2 tbsp shallot, minced
1 tbsp whole grain mustard
1 whole lemon
Place potatoes in a large pot of cold water. Season with salt and bring to a boil. Simmer until potatoes are tender but not breaking apart, about 5 minutes. Drain and transfer to a baking sheet and dry.
Once potatoes are cool enough, split in half lengthwise and transfer to a bowl. Add half of all oregano, parsley, garlic and olive oil. Season with salt and pepper and toss until coated and roughed up.
Combine all remaining oregano, parsley, olive oil, green onions, shallot and mustard.
Heat up a grill pan on medium high, add the potatoes, cut side down. Cook until browned and crisp on both sides, turning occasionally, 5-8 minutes, Transfer to a large bowl.
Split lemon in half and cook 5 minutes. Squeeze lemon juice on potatoes and add the herb mixture and toss. Serve.