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

Steak Fries with Rosemary–Lemon Aioli

Print

  • 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

20151023095347 Row Sides 21

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.
Ingredients
Instructions

  • the Ingredients

    20151023095347 Row Sides 21

    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.

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