Mohamed Shili This easy and delicious Grilled Steak Fries with Malt Vinegar Aioli recipe is the perfect side dish for any meal. With crispy, golden fries, and a creamy, tangy aioli, it’s a simple yet flavorful combination. You can easily customize the fries with your favorite seasonings or herbs for extra flavor, making it a versatile treat.
Ingredients Needed:
- 1 cup prepared mayonnaise
- 1/4 cup malt vinegar
- 2 garlic cloves, mashed into a paste
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh tarragon leaves
- Salt and freshly ground coarse black pepper
- 6 russet potatoes, scrubbed
- 1/4 cup canola oil
How To Make Grilled Steak Fries with Malt Vinegar Aioli Recipe?
- Make the Aioli: Mix 240g mayonnaise, 60 malt vinegar, 2 mashed garlic cloves, 15g Dijon mustard, 15g fresh tarragon, salt, and pepper in a bowl. Refrigerate for at least 30 minutes.
- Prepare the Potatoes: Boil 900g scrubbed russet potatoes in salted water for 10 minutes until tender. Drain, cool, and cut each potato into 8 slices.
- Grill the Potatoes: Heat the grill to high. Brush potatoes with 60ml canola oil, season with salt and pepper, and grill for 2-3 minutes on each side until golden.
- Serve: Serve the grilled potatoes with the aioli on the side.
Recipe Tips:
- Cut Potatoes Evenly: To ensure all the fries cook evenly, slice the potatoes into similar-sized pieces.
- Preheat the Grill: Always preheat the grill to high heat before adding the potatoes for the perfect crisp.
- Don’t Overcrowd the Grill: Space the fries out on the grill so they cook evenly and become crispy on all sides.
- Brush with Oil: Be sure to brush the potato slices with oil to avoid sticking and to get a golden, crispy texture.
- Season After Grilling: Season the fries with salt and pepper right after grilling while they’re still hot for the best flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the fries and aioli to cool to room temperature. Store them separately in airtight containers in the fridge for up to 2 days.
- Reheat: Preheat the air fryer to 180°C. Heat the fries for 5-7 minutes until they’re crispy again.
Nutrition Facts:
- Calories: 753.27 kcal
- Total Fat: 55.3g
- Saturated Fat: 8.5g
- Cholesterol: 22.5mg
- Sodium: 1,029.5mg
- Potassium: 1,029.5mg
- Total Carbohydrate: 60.5g
- Dietary Fiber: 7.5g
- Sugars: 2.5g
- Protein: 7.5g
Try More Bobby Flay Recipes:
- Perfectly Grilled Steak Recipe
- Grilled Skirt Steak with Green and Smokey Red Chimichurri
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
- Bobby Flay Grilled Tuna Steak Recipe
Grilled Steak Fries with Malt Vinegar Aioli
Description
This easy and delicious Grilled Steak Fries with Malt Vinegar Aioli recipe is the perfect side dish for any meal. With crispy, golden fries, and a creamy, tangy aioli, it’s a simple yet flavorful combination. You can easily customize the fries with your favorite seasonings or herbs for extra flavor, making it a versatile treat.
Ingredients
Instructions
- Make the Aioli: Mix 240g mayonnaise, 60 malt vinegar, 2 mashed garlic cloves, 15g Dijon mustard, 15g fresh tarragon, salt, and pepper in a bowl. Refrigerate for at least 30 minutes.
- Prepare the Potatoes: Boil 900g scrubbed russet potatoes in salted water for 10 minutes until tender. Drain, cool, and cut each potato into 8 slices.
- Grill the Potatoes: Heat the grill to high. Brush potatoes with 60ml canola oil, season with salt and pepper, and grill for 2-3 minutes on each side until golden.
- Serve: Serve the grilled potatoes with the aioli on the side.
Notes
- Cut Potatoes Evenly: To ensure all the fries cook evenly, slice the potatoes into similar-sized pieces.
- Preheat the Grill: Always preheat the grill to high heat before adding the potatoes for the perfect crisp.
- Don’t Overcrowd the Grill: Space the fries out on the grill so they cook evenly and become crispy on all sides.
- Brush with Oil: Be sure to brush the potato slices with oil to avoid sticking and to get a golden, crispy texture.
- Season After Grilling: Season the fries with salt and pepper right after grilling while they’re still hot for the best flavor.
Grilled Steak Fries with Malt Vinegar Aioli