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crispy grilled herb fries with lemon pesto aioli

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Description

crispy grilled fries tossed in an abundance of fresh herbs via playswellwithbutter.com


Ingredients

Scale

for the grilled fries

  • 35 potatoes, preferably yukon gold
  • 2 T olive oil
  • 1 tsp kosher salt
  • 2 T fresh rosemary, chopped
  • 2 T fresh thyme, picked
  • 2 T fresh chives, chopped

for the lemon pesto aioli

  • 1 egg
  • 1 C canola oil
  • 1 lemon, zested & juiced
  • 2 cloves garlic, finely chopped or grated
  • 1/4 cup pesto
  • 1/2 tsp kosher salt

Instructions

  1. Preheat your grill on high heat until piping hot
  2. Slice 3-5 potatoes into eigths lengthwise yielding nice wedges. if your potatoes are on the small side, go for 5 total. if you have larger potatoes, 3 should be plenty.
  3. In a bowl, toss potatoes with olive oil, salt, & half of all of the fresh herbs until evenly coated.
  4. Place wedges on grill, reducing heat to medium high & cook for 5 minutes on each side.
  5. While the fries are grilling, make your aioli.
  6. Combine all ingredients in a wide-mouth jar or shallow bowl & blend with an immersion blender until consistency is smooth & creamy.
  7. Once fries have grilled for 10 minutes total & are tender all the way through, remove from grill into your bowl & toss with remaining fresh herbs.
  8. Serve on your favorite platter & dig in!

Notes

  • Store lemon pesto aioli in an airtight container in the fridge for up to 1 week.

Nutrition

  • Serving Size: 8