Grilled Steak Fries with Malt Vinegar Aioli
- Level: Easy
- 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
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
- 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.
