Mustard Aioli-Grilled Potatoes with Fine Herbes

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Reprinted with permission from Bobby Flay's Barbecue Addiction by Bobby Flay with Stephanie Banyas and Sally Jackson, © 2013 Clarkson Potter

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  • 4
  • 30 mins
  • 53 mins

Ingredients

  • 1/2 cup mayonnaise
  • 2 garlic cloves, smashed to a paste
  • 1 heaping TBSP Dijon mustard
  • 1 heaping TBSP whole grain
  • mustard
  • Kosher salt and freshly ground
  • black pepper
  • 2 1/2 lbs. baby Yukon gold potatoes,
  • scrubbed
  • 2 TBSP finely chopped fresh
  • flat-leaf parsley leaves
  • 1 TBSP finely chopped fresh chives
  • 1 TBSP finely chopped fresh
  • tarragon

Preparation

Step 1

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.

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