Best Mustard Aioli Grilled Potatoes With Fine Herbs Recipes

MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES

Steps:

• 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
• 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
• 3. Heat your grill to medium for direct grilling.
• 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
• 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.

HERB AIOLI

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

GRILLED POTATOES

Steps:

• Preheat grill to medium-high heat.
• Add the potatoes to a large pot and fill with enough cold water to cover. Bring to a boil and add salt. Cook the potatoes until just tender. Drain well.
• Add the cooked potatoes to a large bowl and season with salt and pepper. Divide the potatoes between sheets of tin foil and wrap well. Place on grill and cook until the potatoes are very tender, about 10 minutes.

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

MUSTARD-AIOLI-GRILLED POTATOES WITH FINES HERBES

Steps:

• 1 Whisk together the mayonnaise, garlic and mustards in a medium container; season lightly with salt and pepper
• 2 Cover and refrigerate for at least 30 minutes and up to 1 day
• 3 Put the potatoes in a pot, cover with cold water by 2 inches and add 2 tablespoons salt
• 4 Bring to a boil over high heat; cook for 15 to 20 minutes, until a skewer inserted into the center of a potato meets some resistance
• 5 Drain well and let cool slightly
• 6 Prepare the grill for direct heat
• 7 If using a gas grill, preheat to medium (350 degrees)
• 8 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat
• 9 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds
• 10 Have ready a spray water bottle for taming any flames
• 11 Lightly coat the grill rack with oil and place it on the grill
• 12 Combine the warm potatoes and aioli in a mixing bowl and season lightly with salt; toss to coat evenly
• 13 Grill (uncovered) until golden brown on all sides (a little char looks appealing), about 8 minutes
• 14 Transfer the potatoes to a platter and sprinkle with the fresh herbs
• 15 Season lightly with salt and pepper
• 16 Serve warm or at room temperature

GRAINY MUSTARD AIOLI

Steps:

• Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)

WHOLE GRAIN MUSTARD AïOLI

Steps:

• Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.