Best Mustard Aioli Grilled Potatoes With Fines Herbes Recipe Epicuriouscom Recipes

Mustard Aioli Grilled Potatoes with Fine Herbs image

Provided by Bobby Flay

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground black 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 the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.

Grilled Potatoes with Mustard-Garlic Dressing image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds new potatoes
Kosher salt
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, finely chopped
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Canola oil, for tossing
1/4 cup chopped fresh flat-leaf parsley

Steps:

Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

Grainy Mustard Aioli image

Provided by Martha Stewart

Time 10m

Yield Makes about 1 cup

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon Dijon mustard
1 large egg yolk
2 teaspoons fresh lemon juice
Coarse salt and freshly ground pepper
1/2 cup olive oil
2 tablespoons grainy mustard
2 teaspoons prepared horseradish
1 tablespoon water, plus more if needed

Steps:

Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)