Grilled Steak Fries with Malt Vinegar Aioli (Bobby Flay) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup prepared mayonnaise |
1/4 cup malt vinegar |
2 garlic cloves, mashed into a paste |
1 tablespoon dijon mustard |
1 tablespoon finely chopped fresh tarragon leaves |
salt and freshly ground coarse black pepper |
6 russet potatoes, scrubbed |
1/4 cup canola oil |
Directions:
1. Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
2. Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
3. Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
4. Transfer to a serving dish and serve with the aioli alongside.
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