Mustard Aioli-Grilled Potatoes With Fines Herbes – a delicious recipe with mayonnaise, garlic, mustard, whole grain mustard, Kosher salt, gold potatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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
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
3. Heat your grill to medium for direct grilling.
4
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
5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
532
kcal
Calories
25
g
Fat
68
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup mayonnaise, 2 garlic cloves, smashed to a paste, 1 heaping tablespoon Dijon mustard, 1 heaping tablespoon whole grain mustard, and more.
Yes, Mustard Aioli-Grilled Potatoes With Fines Herbes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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