Grilled Steak Fries with Malt Vinegar Aioli

2015-10-27
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 55m
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Ingredients

  • 1 cup prepared mayonnaise
  • 1/4 cup malt vinegar
  • 2 garlic cloves, mashed into a paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh tarragon leaves
  • Salt and freshly ground coarse black pepper
  • 6 russet potatoes, scrubbed
  • 1/4 cup canola oil

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer to a serving dish and serve with the aioli alongside.

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