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Mustard-Aioli-Grilled Potatoes With Fines Herbes

Mustard-Aioli-Grilled Potatoes With Fines Herbes 4.000

Deb Lindsey for The Washington Post

May 22, 2013

This combines flavors from the south of France and California's Napa Valley. The dish is easy to assemble, and the potatoes look smashing when served just off the grill.

Make Ahead: The aioli needs to be refrigerated for at least 30 minutes and up to a day in advance.


Servings: 4 - 6
Ingredients
  • 1/2 cup regular or low-fat mayonnaise
  • 2 cloves garlic, smashed to a paste
  • 1 heaping tablespoon Dijon-style mustard
  • 1 heaping tablespoon whole-grain mustard
  • Kosher salt
  • Freshly ground black pepper
  • 2 1/2 pounds baby yukon gold potatoes, scrubbed
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped tarragon

Directions

Whisk together the mayonnaise, garlic and mustards in a medium container; season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day.

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; cook for 15 to 20 minutes, until a skewer inserted into the center of a potato meets some resistance. Drain well and let cool slightly.

Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Combine the warm potatoes and aioli in a mixing bowl and season lightly with salt; toss to coat evenly. Grill (uncovered) until golden brown on all sides (a little char looks appealing), about 8 minutes.

Transfer the potatoes to a platter and sprinkle with the fresh herbs. Season lightly with salt and pepper. Serve warm or at room temperature.


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Recipe Source

Adapted from "Bobby Flay's Barbecue Addiction," by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, 2013).

Tested by Nilar Andrea Chit Tun.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6, using low-fat mayo): 230


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 5mg 2%

Sodium: 280mg 12%

Total Carbohydrates: 36g 12%

Dietary Fiber: 2g 8%

Sugar: 0g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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