Grilled Steak Fries with Citrus-Thyme Aioli

2016-08-07
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 5m
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Ingredients

  • 1 cup mayonnaise
  • 2 cloves garlic, smashed to a paste
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
  • 6 russet potatoes, scrubbed
  • 1/4 cup canola oil

Method

Step 1

In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Step 2

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Step 3

Heat the grill to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the mayonnaise.

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