Recipe courtesy of Bobby Flay
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Grilled Steak Fries with Malt Vinegar Aioli
Total:
55 min
Prep:
5 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
5 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

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.

Transfer to a serving dish and serve with the aioli alongside.

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