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Recipe courtesy of Bobby Flay

Show: Grill It! with Bobby Flay

Episode: Dog Days of Grilling

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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

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.

My Private Notes

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