Prepare the grill for direct cooking over medium heat (180°C to 230°C ).
Whisk the aioli ingredients and season with ¼ teaspoon of salt and ¼ teaspoon of pepper.
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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 1 centimetre thick. Place in a bowl and add the oil, 2 teaspoons of salt and 1 teaspoon of 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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