Mustard Aioli Grilled Potatoes With Fines Herbes Food

MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES

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.

HERB AIOLI

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

MUSTARD-AIOLI-GRILLED POTATOES WITH FINES HERBES

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

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE

Steps:

• In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
• Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
• Heat grill to high.
• Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
• Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.