Mustard Aioli-Grilled Potatoes with Fines Herbes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1/2 cup mayonnaise
- kosher salt and freshly ground black pepper
- 1 heaping tablespoon dijon mustard
- 1 tablespoon finely chopped fresh tarragon
- 2 garlic cloves, smashed to a paste
- 1 heaping tablespoon whole grain mustard
- 2 1/2 pounds baby yukon gold potatoes, scrubbed
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh chives
- Carbohydrate 34 g(11%)
- Cholesterol 8 mg(3%)
- Fat 15 g(23%)
- Fiber 5 g(18%)
- Protein 4 g(9%)
- Saturated Fat 2 g(11%)
- Sodium 179 mg(7%)
- Calories 286
Preparation 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. Reprinted with permission from Bobby Flay's Barbecue Addiction by Bobby Flay with Stephanie Banyas and Sally Jackson, © 2013 Clarkson Potter Bobby Flay, a New York Times bestselling author, is the chef-owner of six fine-dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and numerous Bobby's Burger Palaces. He is the host of many popular cooking shows on Food Network, from the Emmy-winning Bobby Flay's Barbecue Addiction, Grill It! with Bobby Flay, and Boy Meets Grill, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star.
Preparation 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. Reprinted with permission from Bobby Flay's Barbecue Addiction by Bobby Flay with Stephanie Banyas and Sally Jackson, © 2013 Clarkson Potter Bobby Flay, a New York Times bestselling author, is the chef-owner of six fine-dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and numerous Bobby's Burger Palaces. He is the host of many popular cooking shows on Food Network, from the Emmy-winning Bobby Flay's Barbecue Addiction, Grill It! with Bobby Flay, and Boy Meets Grill, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star.
