Steak Fries with Rosemary-Lemon AioliRecipe from Weber's Big Book of Burgers™ by Jamie Purviance

By jedrew_52

Ingredients

• .25 oz fresh rosemary
• 4 garlic cloves
• 1 lemons
• 4 russet potatoes, each about 12 ozOil and Spices
• 2 tbsp extra-virgin olive oil
• 1.25 tsp freshly ground black pepper
• 2.25 tsp kosher saltCondiments
• 2 tsp Dijon mustard
• 1 cup mayonnaise
• Ingredients
• AIOLI
• 1 cup mayonnaise
• 1/2 teaspoon finely grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 2 teaspoons Dijon mustard
• 2 teaspoons minced fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 4 large russet potatoes, about 3 pounds total
• 2 tablespoons extra-virgin olive oil

Details

Servings 1
Adapted from weber.com

Preparation

Step 1

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Whisk the aioli ingredients and season with ¼ teaspoon salt and ¼ teaspoon pepper.

Scrub the potatoes under cold water and dry them with paper towels. Cut the potatoes lengthwise in half, and then cut each potato half lengthwise into ½-inch-thick slices. Place in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat.

Grill the potato slices over direct medium heat, with the lid closed, until tender and marked by the grill, 15 to 17 minutes, turning occasionally.

Serve the fries warm with rosemary-lemon aioli.