Mustard Aioli Grilled Potatoes With Fine Herbs Recipes

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MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES



Mustard Aioli-Grilled Potatoes with Fines Herbes image

Provided by Bobby Flay

Categories     Herb     Potato     Side     Fourth of July     Vegetarian     Father's Day     Backyard BBQ     Summer     Grill     Grill/Barbecue     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1/2 cup mayonnaise
2 garlic cloves, smashed to a paste
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon

Steps:

  • 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
  • 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
  • 3. Heat your grill to medium for direct grilling.
  • 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
  • 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.

MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS



MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS image

Categories     Potato     Backyard BBQ

Yield 4 - 6 servings

Number Of Ingredients 14

Mustard Aioli:
1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Potatoes:
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper

Steps:

  • For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day. Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly. Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.

MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS BF



Mustard Aioli Grilled Potatoes with Fine Herbs BF image

Number Of Ingredients 14

mustard aioli:
1/2 cup mayonnaise
1 heaping tablespoon dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
kosher salt and freshly ground black pepper
potatoes:
2 pounds baby yukon gold or figerling potatoes cut in half
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
tablespoon finely chopped fresh tarragon
freshly ground black pepper

Steps:

  • For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.Preheat oven to 400 degrees. Toss potatoes with the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the cookie sheet. Bake for 25 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper.

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