Grilled Steak Fries with Malt Vinegar Aioli

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  • Level: Easy
  • Total: 55 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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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.