“An abundance of mustard seeds grows in California’s Napa Valley—as it does in the south of France; the regions share a similar climate. … These potatoes, grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served with a scattering of herbs, would be at home on either region’s table.”
Mustard Aioli Grilled Potatoes with Herbs
- ½ cup mayonnaise
- 2 cloves garlic, smashed to a paste
- 1 heaping Tbsp Dijon mustard
- 1 heaping Tbsp whole grain mustard
- Kosher salt and freshly ground pepper
- 2½ lb baby Yukon gold potatoes
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh tarragon
Whisk together mayonnaise, garlic, and both mustards in a bowl; season with salt and pepper. Cover aioli and refrigerate at least 30 minutes and up to 1 day.
Meanwhile, put potatoes in a pot, cover with cold water by 2 inches, and add 2 Tbsp salt. Bring to a boil and cook 15 to 20 minutes (a skewer inserted into a potato should meet some resistance). Drain and let cool slightly.
Heat grill to medium for direct grilling. (Gas grill: Turn on all burners. Charcoal grill: Rake coals into an even layer.)
Put potatoes in a large bowl, toss with aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
Transfer potatoes to a platter, sprinkle with herbs, and season with salt and pepper.
Serves 4-6. Per serving: 300 calories, 36g carbs, 5g protein, 15g fat, 5mg cholesterol, 530mg sodium, 2g fiber
About the Author
Reprinted from the book Bobby Flay’s Barbecue Addiction. Copyright © 2013 by Bobby Flay. Published by Clarkson Potter, a division of Random House, Inc.