Mustard Aioli Grilled Potatoes With Fines Herbes 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 FINES HERBES



Mustard-Aioli-Grilled Potatoes With Fines Herbes image

This combines flavors from the south of France and California's Napa Valley.

Provided by Adapted from "

Yield 4

Number Of Ingredients 10

1/2 cup regular or low-fat mayonnaise
2 cloves garlic, smashed to a paste
1 heaping tablespoon Dijon-style mustard
1 heaping tablespoon whole-grain mustard
Kosher salt
Freshly ground black pepper
2 1/2 pounds baby yukon gold potatoes, scrubbed
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon

Steps:

  • 1 Whisk together the mayonnaise, garlic and mustards in a medium container; season lightly with salt and pepper
  • 2 Cover and refrigerate for at least 30 minutes and up to 1 day
  • 3 Put the potatoes in a pot, cover with cold water by 2 inches and add 2 tablespoons salt
  • 4 Bring to a boil over high heat; cook for 15 to 20 minutes, until a skewer inserted into the center of a potato meets some resistance
  • 5 Drain well and let cool slightly
  • 6 Prepare the grill for direct heat
  • 7 If using a gas grill, preheat to medium (350 degrees)
  • 8 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat
  • 9 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds
  • 10 Have ready a spray water bottle for taming any flames
  • 11 Lightly coat the grill rack with oil and place it on the grill
  • 12 Combine the warm potatoes and aioli in a mixing bowl and season lightly with salt; toss to coat evenly
  • 13 Grill (uncovered) until golden brown on all sides (a little char looks appealing), about 8 minutes
  • 14 Transfer the potatoes to a platter and sprinkle with the fresh herbs
  • 15 Season lightly with salt and pepper
  • 16 Serve warm or at room temperature

Nutrition Facts : Calories 230 calories, Fat 7 g, Carbohydrate 36 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 0 g

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