Mustard Aioli-Grilled Potatoes with Fines Herbes

Ingredients for Mustard Aioli-Grilled Potatoes with Fines Herbes

• 80g mayonnaise

• 2 garlic cloves, smashed to a paste

• 1 heaping tablespoon Dijon mustard

• 1 heaping tablespoon whole grain mustard

• Kosher salt and freshly ground black pepper

• 1.1kg baby Yukon gold potatoes, scrubbed

• 2 tablespoons finely chopped fresh flat-leaf parsley leaves

• 1 tablespoon finely chopped fresh chives

• 1 tablespoon finely chopped fresh tarragon

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 centre 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.