Food recipes
STEAK FRIES WITH ROSEMARY-LEMON AIOLI
AIOLI 1 cup mayonnaise ½ teaspoon finely grated lemon zest 1½ tablespoons new lemon juice 2 teaspoons minced garlic 2 teaspoons Dijon mustard 2 teaspoons minced fresh rosemary leaves Kosher salt Freshly ground black p...
AIOLI
1 cup mayonnaise
½ teaspoon finely grated lemon zest
1½ tablespoons new lemon juice
2 teaspoons minced garlic
2 teaspoons Dijon mustard
2 teaspoons minced fresh rosemary leaves
Kosher salt
Freshly ground black pepper
4 russet potatoes, more than 3 weight over-all
2 tablespoons more-virgin olive oil
1. Plan the grill for lead cooking over medium heat (350° to 450°F).
2. Whisk the aioli ingredients. Year with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Scrub the potatoes underneath chilly water and dry them with paper towels. Slice the potatoes lengthwise in 50%, and then slice each and every potato 50% lengthwise into ½-inch-thick slices. put in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon pepper. Throw to coat.
4. Grill the potato slices over lead medium warm, with the lid shut, until smooth and marked by the grill, 15 to 17 minutes, turning at times.
5. Serve the fries heat with rosemary-lemon aioli.
1 cup mayonnaise
½ teaspoon finely grated lemon zest
1½ tablespoons new lemon juice
2 teaspoons minced garlic
2 teaspoons Dijon mustard
2 teaspoons minced fresh rosemary leaves
Kosher salt
Freshly ground black pepper
4 russet potatoes, more than 3 weight over-all
2 tablespoons more-virgin olive oil
1. Plan the grill for lead cooking over medium heat (350° to 450°F).
2. Whisk the aioli ingredients. Year with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Scrub the potatoes underneath chilly water and dry them with paper towels. Slice the potatoes lengthwise in 50%, and then slice each and every potato 50% lengthwise into ½-inch-thick slices. put in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon pepper. Throw to coat.
4. Grill the potato slices over lead medium warm, with the lid shut, until smooth and marked by the grill, 15 to 17 minutes, turning at times.
5. Serve the fries heat with rosemary-lemon aioli.