Bobby Flay’s Mustard Aioli Grilled Potatoes | Bobby Flay’s Barbecue Addiction | Food Network

Bobby grills baby potatoes and serves them with a tasty mustard aioli!
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Mustard Aioli Grilled Potatoes with Fine Herbs
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 5 min
Prep: 10 min
Inactive: 30 min
Cook: 25 min
Yield: 4 to 6 servings

Ingredients

Mustard Aioli:

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

Potatoes:

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

Directions

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.

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Bobby Flay’s Mustard Aioli Grilled Potatoes | Bobby Flay’s Barbecue Addiction | Food Network

Foreign it’s all about California on the grill today these are new potatoes that I’ve actually parboiled I just cooked them just to let it cook through we’re going to put a grill pan on top of the grill so this way when I put the potatoes on they’re not going to fall through and

They’ll be easier to get them off the grill first I’m going to cut my potatoes I’m going to cut them in half and I’m going to make a whole grain mustard aioli which is garlic and mayonnaise a couple different kinds of mustard but first a little canola oil salt and pepper

Right on my board here and I’m just going to make sure that they’re lightly coated this bowl let’s make our aioli some good quality mayonnaise we’re gonna put the mustard aioli around the potatoes and then put it on the grill which is really the opposite way you would do things

Mostly you might want to grill the potatoes and then and serve the aioli on the side you can do that but this is actually kind of cool because it gives it a little bit of crustiness some Dijon mustard you’ll see mustard flowers all over California especially in the North

And uh that’s where the seeds come from and I just love combining whole grain mustard and Dijon mustard you get the spiciness from the Dijon mustard you get that little pop and that texture from the whole grain mustard it’s really nice A little bit of Honey some salt and pepper

I’m just gonna mix this up we’re just going to take a couple of cloves of garlic here Without garlic I would have no life making a little garlic paste here so that it really dissolves into the into the aioli so now we’re going to take some of our aioli and put it over our potatoes okay let’s see what happens I want to make sure that I’m putting the cut side down so they get nice and crusty so I’m going to take some fresh tarragon some chives and some chopped parsley three kinds of herbs and we’re going to throw these right over our potatoes when they come off the grill

Here’s the great thing about these pans you just bring the whole thing right over to the plate just drop them on you can hear the sizzle off the grill you see how the aioli just crusted onto the potatoes a little olive oil looks great some of our tarragon parsley and chives

So simple even makes a great appetizer lots of mustard grilled potatoes lots of flavor that’s very satisfying