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Steak Fries with Rosemary-Lemon Aioli

Recipe from Weber's Big Book of Burgers™ by Jamie Purviance

Fuel Type:

Serves 4 to 6
15 to 17 min.
- Prep Time15 min.
- Grilling Time15 to 17 min.

People
Serves 4 to 6
Prep Time
15 min.
Grilling Time
15 to 17 min.

Ingredients

Instructions

the Ingredients

20151023095347 Row Sides 21

Aioli

240 milliliters mayonnaise
½ teaspoon finely grated lemon zest
1½ tablespoon 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 1.4 kilograms total
2 tablespoons extra-virgin olive oil

Instructions

Prepare the grill for direct cooking over medium heat (180° to 230°C ).
Whisk the aioli ingredients and season with ¼ teaspoon salt and ¼ teaspoon pepper.
Related Grill Skills
Zest Then Juice a Lemon
Mincing Garlic
Chopping Rosemary
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 slices about 12 millimeters thick. 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.
Grill the potato slices over 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.

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