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Essentials: Steak Fries with Rosemary-Lemon Aïoli

Source of Recipe

"Weber's Big Book of Burgers" by Jamie Purviance


List of Ingredients

Aïoli:
â—¦ 1 cup mayonnaise
â—¦ ½ teaspoon finely grated lemon zest
â—¦ 1 ½ tablespoons fresh lemon juice
â—¦ 2 teaspoons minced garlic
â—¦ 2 teaspoons Dijon mustard
â—¦ 2 teaspoons minced fresh rosemary leaves

â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ 4 russet potatoes, about 3 pounds total
â—¦ 2 tablespoons extra-virgin olive oil


Recipe

Prepare the grill for direct cooking over medium heat (350° to 450° F).

Whisk the aïoli ingredients. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

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 ½-inch-thick slices. Place in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat.

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.

Serve the fries warm with rosemary-lemon aïoli.

Serves 4 to 6