Recipe from Weber's Big Book of Burgers™ by Jamie Purviance
Steak Fries with Rosemary-Lemon Aioli
People
Serves 4 to 6
Prep Time
15 mins
Grilling Time
15 to 17 mins
People
Serves 4 to 6
Prep Time
15 mins
Grilling Time
15 to 17 mins
the Ingredients
- Aioli
- 1 cup / 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 3 pounds total
- 2 tablespoons extra-virgin olive oil
Instructions
- 01 Prepare the grill for direct cooking over medium heat (350° to 450°F ).
- 02 Whisk the aioli ingredients and season with ¼ teaspoon salt and ¼ teaspoon 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 ½ inch thick. Place in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon 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
- 1 cup / 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 3 pounds total
- 2 tablespoons extra-virgin olive oil
