Description
crispy grilled fries tossed in an abundance of fresh herbs via playswellwithbutter.com
Ingredients
Scale
for the grilled fries
- 3–5 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
- Preheat your grill on high heat until piping hot
- 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.
- In a bowl, toss potatoes with olive oil, salt, & half of all of the fresh herbs until evenly coated.
- Place wedges on grill, reducing heat to medium high & cook for 5 minutes on each side.
- While the fries are grilling, make your aioli.
- Combine all ingredients in a wide-mouth jar or shallow bowl & blend with an immersion blender until consistency is smooth & creamy.
- 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.
- 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