Grilled Potato Wedges With Malt Vinegar-Tarragon Dip by Bobby Flay

Level up your fries with these Grilled Potato Wedges. The Malt Vinegar Tarragon Aioli Dip is amazing! (This is how you’ll eat fries now.) 

This Grilled Potato Wedges with Malt Vinegar Tarragon Aioli Dip recipe was created by Chef Bobby Flay as a part of the Real Food Project. Real food, real good.

Bobby’s Burger Palace & BBQ cookbooks

bobbys burger palace restaurant sign

Have you visited one of Bobby Flay’s burger joints? Bobby’s Burger Palace restaurants are in 19 locations across 11 states.

Don’t live near one? Try this potato wedge recipe at home.

Or his famous burger & BBQ recipes in these cookbooks.

And now the recipe – enjoy!

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Grilled Potato Wedges With Malt Vinegar-Tarragon aioli Dip

Grilled Potato Wedges With Malt Vinegar Tarragon Aioli Dip


  • Author: Bobby Flay
  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Description

Level up you fries with these Grilled Potato Wedges. The Malt Vinegar Tarragon Aioli Dip is amazing! This is how you’ll want to eat fries from now on. 


Ingredients

Units Scale
  • 2/3 c malt vinegar plus 1 teaspoon
  • 1 1/2 c Hellmann’s® Mayonnaise
  • 1 Tbsp chopped tarragon
  • 5 Russet or all-purpose potatoes, scrubbed
  • 1/4 c canola oil
  • 2 Tbsp finely chopped flat-leaf parsley
 

Instructions

  1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.

  2. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.

  3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.

  4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.

Notes

Tarragon Aioli dip is also delicious with chicken fingers or fish.

  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: BBQ
  • Cuisine: American

Nutrition

  • Calories: 263

Keywords: Bobby Flay, Dip

Source

Recipe by Bobby Flay for the Real Food Project from Hellmann’s®.

Photo of sign from Bobby’s Burger Palace at Las Vegas / Nevada / USA by Rupert Ganzer via photopin

Want more recipes by Bobby Flay?

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Grilled Potato Wedges With Malt Vinegar Tarragon Aioli Dip
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