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.
2/3c malt vinegar plus 1teaspoon
1 1/2c Hellmann’s® Mayonnaise
1 Tbsp chopped tarragon
5 Russet or all-purpose potatoes, scrubbed
1/4c canola oil
2 Tbsp finely chopped flat-leaf parsley
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.
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.
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.
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.
Tarragon Aioli dip is also delicious with chicken fingers or fish.
Prep Time:35 minutes
Cook Time:25 minutes
Keywords: Bobby Flay, Dip
Recipe by Bobby Flay for the Real Food Project from Hellmann’s®.