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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 3 pounds medium red potatoes
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 2 large garlic cloves, smashed
- 1/2 tablespoon Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- Salt and freshly ground pepper
- 1 tablespoon thyme leaves
Method
- In a large saucepan, cover the potatoes with cold water and bring to a boil.
- Cook over moderate heat until tender, 30 minutes.
- Drain and let cool for 20 minutes.
- Cut the potatoes in half.
- Meanwhile, in a food processor, process the mayonnaise, lemon juice, garlic and mustard.
- With the machine on, add 1/2 cup of the olive oil and the vegetable oil in a thin stream and blend until emulsified.
- Season with salt and pepper and refrigerate until chilled.
- Light a grill.
- Toss the potatoes with the thyme and the remaining 1/4 cup of olive oil and season with salt and pepper.
- Grill over a hot fire for about 10 minutes, turning occasionally, until browned and sizzling.
- Transfer the potatoes to a platter and serve with the aioli.
