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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.

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

the Ingredients

20151023095347 Row Sides 21


  • 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


  • 01 Prepare the grill for direct cooking over medium heat (180° to 230°C ).
  • 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 12 millimeters 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.

Let's Gear Up

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