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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

20151023095347 Row Sides 21
  • 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 potatoes, such as russet, 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.
Ingredients
Instructions