The Spanish word for potatoes is “papa”? Coincidence? I think not because most guys – at least the ones I know – like meat and potatoes and my dad is certainly no exception.
So when planning the recent Father’s Day dinner, I threw all my complicated recipes and ideas out the window and went back to the basics.
And what says Father’s Day almost as much as meat and potatoes? Grilling, of course. And since the forecast was for a beautiful day, my menu and my plan started to come together.
Steak was a must but with just a little twist – an idea I wanted to carry through to the potatoes as well. Nothing complicated. Just a touch to elevate the food to the next level. This recipe was instantly interesting because a) I hadn’t grilled potatoes like this previously, b) what isn’t good with aioli and c) the fresh herbs were a great tie in with the rest of the meal.
Meat & potatoes for my meat & potatoes guy. A very happy Father’s Day indeed.
Mustard Aioli-Grilled Potatoes with Fines Herbes
Author: by Bobby Flay with Stephanie Banyas and Sally Jackson
Bobby Flay’s Barbecue Addiction
Bobby Flay’s Barbecue Addiction
Serves: 4-6
Ingredients
- 1 cup mayonnaise
- 4 garlic cloves, smashed to a paste
- 2 heaping Tbsp Dijon mustard
- 2 heaping Tbsp whole grain mustard
- Kosher salt and freshly ground black pepper
- 2½ lbs baby Yukon gold potatoes, scrubbed (preferably Idaho)
- 2 Tbsp finely fresh flat-leaf parsley leaves, chopped
- 1 Tbsp fresh chives, finely chopped
- 1 Tbsp fresh tarragon, finely chopped
Instructions
- 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.
- 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.
- Heat your grill to medium for direct grilling.
- 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.
- Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
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