Mustard Aioli Grilled Potatoes With Fines Herbes Recipes
MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES
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
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
This combines flavors from the south of France and California's Napa Valley.
Provided by Adapted from "
Yield 4
Number Of Ingredients 10
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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