Mustard Aioli-Grilled Potatoes With Fines Herbes
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
61
Spice
46
Sweetness
49
Sourness
47
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
MayonnaiseDirections:
1
Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper
2
Cover the aioli 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 and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes
5
Drain well and let cool slightly
6
Heat your grill to medium for direct grilling
7
Put the potatoes in a large bowl, toss with the aioli, and season with salt
8
Grill until golden brown on all sides, about 8 minutes
9
Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper
10
Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper
11
Cover the aioli and refrigerate for at least 30 minutes and up to 1 day
12
Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt
13
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
14
Drain well and let cool slightly
15
Heat your grill to medium for direct grilling
16
Put the potatoes in a large bowl, toss with the aioli, and season with salt
17
Grill until golden brown on all sides, about 8 minutes
18
Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper