Grilled Steak Fries with Citrus-Thyme Aioli
(from kylerhea’s recipe box)
Recipes in This Episode:
BF Turkey Burgers
Grilled Steak Fries with Citrus-Thyme Aioli
Arnold Palmer Sangria
Tassa’s Turkey Cornucopia Burger with Paprika Aioli
Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste
Summer “Sangrito”
Source: Bobby Flay
Serves 4 peopleCategories: July2010, Summer, grilling, potatoes, side dishes
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
- 1 1/2 teaspoons finely chopped fresh thyme leaves
Directions
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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.
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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.
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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.