Mustard Aioli Grilled Potatoes with Fine Herbs BF
Ingredients:
| mustard aioli: | |
| 1/2 cup | mayonnaise |
| 1 | heaping tablespoon dijon mustard |
| 1 | heaping tablespoon whole grain mustard |
| 1 teaspoon | honey |
| 2 cloves | garlic, smashed to a paste |
| kosher salt and freshly ground black pepper | |
| potatoes: | |
| 2 pounds | baby yukon gold or figerling potatoes cut in half |
| 2 tablespoons | kosher salt, plus more for sprinkling |
| 2 tablespoons | finely chopped fresh flat-leaf parsley |
| 1 tablespoon | finely chopped fresh chives |
| tablespoon | finely chopped fresh tarragon |
| freshly ground black pepper | |
Directions:
For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
Preheat oven to 400 degrees. Toss potatoes with the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the cookie sheet. Bake for 25 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper.