Grilled Steak Fries with Malt Vinegar Aioli

1. 1

   Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl.

2. 2

   Cover and refrigerate for at least 30 minutes before serving.

3. 3

   Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes.

4. 4

   Drain, let cool and cut each potato lengthwise into 8 slices.

5. 5

   Heat a grill to high.

6. 6

   Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.

7. 7

   Transfer to a serving dish and serve with the aioli alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.