Mustard Aioli Grilled Potatoes With Fine Herbs Recipes

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.

Steps:

• For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.Preheat oven to 400 degrees. Toss potatoes with the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the cookie sheet. Bake for 25 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper.

Steps:

• In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
• Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
• Heat grill to high.
• Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
• Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.

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.