Grilled Steak Fries with Malt Vinegar Aioli

Name: Grilled Steak Fries with Malt Vinegar Aioli
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
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

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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

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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.