Grilled Potatoes w/ Malt Vinegar Aoli

By Gigirox

A take on "Salt n Vinegar" chips!

Ingredients

• 2/3 cup PLUS 1 teaspoon malt vinegar
• 1-1/2 cups mayo
• 1 tablespoon chopped tarragon
• 5 Russet or all-purpose potatoes, scrubbed
• 1/4 cup canola oil
• 2 tablespoons finely chopped flat-leaf parsley

Preparation

Step 1

-Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half.
-Remove saucepan from heat and let cool 5 minutes.
-Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper.
-Cover and refrigerate at least 30 minutes.
-Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
-Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.