Recipe courtesy of Bobby Flay
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 819
- Total Fat
- 59 g
- Saturated Fat
- 8 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 1069 mg
- Level: Easy
- Total: 55 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 819
- Total Fat
- 59 g
- Saturated Fat
- 8 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 1069 mg
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.
