Recipe: Mustard-and-aioli grilled potatoes with fines herbes

Published: Wednesday, Jun. 26, 2013 - 12:00 am | Page 4D

Serves 4 to 6

This combines flavors from the south of France and the Napa Valley. The dish is easy to assemble and the potatoes look smashing when served just off the grill.

Make ahead: The aioli needs to be refrigerated at least 30 minutes and up to a day in advance.

Adapted from "Bobby Flay's Barbecue Addiction," by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, 288 pages, $35).

INGREDIENTS

1/2 cup regular or low-fat mayonnaise

2 cloves garlic, smashed to a paste

1 heaping tablespoon Dijon-style mustard

1 heaping tablespoon whole-grain mustard

Kosher salt

Freshly ground black pepper

2 1/2 pounds baby Yukon Gold potatoes, scrubbed

2 tablespoons finely chopped flat-leaf parsley

1 tablespoon finely chopped chives

1 tablespoon finely chopped tarragon

INSTRUCTIONS

Whisk together the mayonnaise, garlic and mustards in a medium container; season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day.

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; cook for 15 to 20 minutes, until a skewer inserted into the center of a potato meets some resistance. Drain well and let cool slightly.

Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). 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. 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. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Combine the warm potatoes and aioli in a mixing bowl and season lightly with salt; toss to coat evenly. Grill (uncovered) until golden brown on all sides (a little char looks appealing), about 8 minutes.

Transfer the potatoes to a platter and sprinkle with the fresh herbs. Season lightly with salt and pepper. Serve warm or at room temperature.

Per serving (based on 6, using low-fat mayo): 230 calories, 5 g protein, 36 g carbohydrates, 7 g fat, 1 g saturated fat, 5 mg cholesterol, 280 mg sodium, 2 g dietary fiber, 0 g sugar

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