Grilled Steak Fries With Malt Vinegar Aioli Recipes

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"OLD BAY" GRILLED STEAK FRIES



Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
6 Idaho potatoes, scrubbed
1 tablespoon salt
1/4 cup vegetable oil

Steps:

  • Combine all spices in a small bowl.
  • Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
  • Heat grill to high.
  • Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.

GRILLED STEAK FRIES



Grilled Steak Fries image

It's nice to have the option to deliver a full meal straight off of the grill, fries and all. Though not as crispy as the deep-fried variety, these hearty grilled steak fries are every bit as satisfying. It's vital to grill the potato slices with the skin on; the skin not only provides an extra textural dimension, but also keeps the potatoes from falling apart on the grill. You can simply season these with salt and pepper or use any of the seasoning mixtures for fries (pages 117 to 119), if you so desire.

Yield serves 4

Number Of Ingredients 4

6 large Russet potatoes, scrubbed
Kosher salt
1/4 cup canola oil
Freshly ground black pepper

Steps:

  • Put the potatoes in a pot of cold water, add 2 tablespoons salt, and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a knife but still firm, about 25 minutes. Drain, let cool, and then cut each potato lengthwise into 8 slices. This can be done in advance; the potatoes can be kept at room temperature for up to 4 hours or refrigerated for up to 8 hours.
  • Heat your grill to high.
  • Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, 2 to 3 minutes per side. Serve hot.

GRILLED STEAK FRIES WITH CITRUS-THYME AIOLI



Grilled Steak Fries with Citrus-Thyme Aioli image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 cup mayonnaise
2 cloves garlic, smashed to a paste
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred
1 1/2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon smoked paprika
1 tablespoon honey
Kosher salt and freshly ground black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil

Steps:

  • In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.
  • Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
  • Heat the grill to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the mayonnaise.

GRILLED STEAK FRIES



Grilled Steak Fries image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 5 servings

Number Of Ingredients 8

4 large russet potatoes, well scrubbed
1/4 cup olive oil
1 teaspoon Neely's dry rub
Kosher salt and freshly ground black pepper
Creole Dipping Sauce, recipe follows
3 tablespoons Creole mustard
1/2 cup mayonnaise
Dash hot sauce

Steps:

  • Preheat the grill to medium heat.
  • Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato.
  • In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce.
  • Combine all of the ingredients in a small bowl.

MALT VINEGAR OVEN FRIES



Malt Vinegar Oven Fries image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 1/2 pounds fingerling potatoes, quartered lengthwise
1 tablespoon vegetable oil, a drizzle
2 tablespoons melted butter
Coarse salt
Malt vinegar, for sprinkling

Steps:

  • Preheat oven to 550 degrees F, or highest setting.
  • In a large mixing bowl, toss potato wedges with oil and melted butter. Spread potatoes in a single layer on a cookie sheet. Roast potatoes 20 minutes, turning once, until deeply golden all over.
  • Season with salt and sprinkle with malt vinegar. Pile fries into a basket or shallow dish, lined with brown paper.

CRISPY HOME FRIES WITH PIMENTO AIOLI



Crispy Home Fries with Pimento Aioli image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Vegetable oil, for frying
Kosher salt
2 pounds Yukon gold potatoes, scrubbed and diced into 3/4-inch cubes
2 tablespoons cornstarch
1/2 cup mayonnaise
1 tablespoon diced pimentos
2 teaspoons red wine vinegar
1 teaspoon grated garlic
1 chipotle pepper plus 1 teaspoon chipotle sauce (from a can of chipotle in adobo)
Pinch of smoked paprika

Steps:

  • For the fries: Fill a large Dutch oven or a heavy bottomed saucepan two-thirds of the way with the oil. Heat over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack.
  • Add 2 quarts water with 2 tablespoons salt in a large pot and bring to a boil. Add the potatoes, bringing the water back to a boil, and cook, about 5 minutes. The potatoes will be soft on the outside while still firm in the center. Drain in a colander and add to a large bowl to toss with the cornstarch and a heavy pinch of salt.
  • Add the potatoes to the hot oil a few at a time, stirring and flipping constantly until they are golden brown on all sides, about 4 minutes. Remove to the wire rack, sprinkle with salt and repeat with the remaining potatoes.
  • For the pimento aioli: Add the mayonnaise, pimentos, red wine vinegar, garlic, chipotle and paprika to a food processor and blend until smooth.
  • Add potatoes to a serving bowl and serve with the aioli drizzled over the top and on the side for dipping.

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