Monday, October 3, 2011
Grilled Potatoes with Garlic Aioli
Grilled potatoes are one of my FAVORITE side dishes to serve year-round. The grill gives them a smoky crispiness that you won't find from any other method. The garlicky sauce becomes fragrant and warm as it is drizzled over the hot potatoes. So yummy!
2 medium sized russet potatoes
1/3 cup olive oil
1 tsp. paprika
For the aioli:
1/2 cup mayonnaise
juice of 1 lemon wedge
1-2 cloves of garlic (I usually use two), minced
Slice the potatoes into 1/2 inch thick rounds. Add them to a pot of water and bring to a boil (put the potatoes in when the water is cold, not hot, to ensure even cooking). Cook 5-7 minutes until a fork goes in with a little resistance (they should not be cooked through at this point). While the potatoes are cooking, combine aioli ingredients (I actually like to do this step ahead of time. Allowing the flavors to combine for an hour or more makes for an even more pronounced garlic flavor throughout). Drain and place potatoes back in the pot to evaporate the remaining water. Add the oil, paprika, salt and pepper and toss to coat. Grill over medium high heat for 3-5 minutes per side until cooked through and crispy on the outside. Spoon aioli over the potatoes while they are still hot.