Recipe From from Weber’s Big Book of Burgers™ by Jamie Purviance
Steak Fries with Rosemary–Lemon Aioli
People
Serves 4 to 6
Prep Time
15 min.
Grilling Time
15 to 17 min.
- People
- Serves 4 to 6
- Prep Time
- 15 min.
- Grilling Time
- 15 to 17 min.
the Ingredients
Aioli
- 240 millilitres 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
- 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C ).
- 02 Whisk the aioli ingredients and season with ¼ teaspoon of salt and ¼ teaspoon of pepper.
- 03 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.
- 04 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.
- 05 Serve the fries warm with rosemary–lemon aioli.
the Ingredients
Aioli
- 240 millilitres 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
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