Crispy grilled herb fries with lemon pesto aioli

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Chives, Fresh
  • 2 cloves Garlic
  • 1 Lemon
  • 3 Potatoes
  • 2 tbsp Rosemary, Fresh
  • 2 tbsp Thyme, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Pesto

• Baking & Spices

  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 cup Canola oil
  • 2 tbsp Olive oil

Found on playswellwithbutter.com

Description

Ingredients

• 3-5 potatoes, preferably yukon gold
• 2 T olive oil
• 1 tsp kosher salt
• 2 T fresh rosemary, chopped
• 2 T fresh thyme, picked
• 2 T fresh chives, chopped
• 1 egg
• 1 C canola oil
• 1 lemon, zested & juiced
• 2 cloves garlic, finely chopped or grated
• 1/4 cup pesto
• 1/2 tsp kosher salt

Directions

• Preheat your grill on high heat until piping hotSlice 3-5 potatoes into eigths lengthwise yielding nice wedges. if your potatoes are on the small side, go for 5 total. if you have larger potatoes, 3 should be plenty.In a bowl, toss potatoes with olive oil, salt, & half of all of the fresh herbs until evenly coated.Place wedges on grill, reducing heat to medium high & cook for 5 minutes on each side.While the fries are grilling, make your aioli.Combine all ingredients in a wide-mouth jar or shallow bowl & blend with an immersion blender until consistency is smooth & creamy.Once fries have grilled for 10 minutes total & are tender all the way through, remove from grill into your bowl & toss with remaining fresh herbs.Serve on your favorite platter & dig in!

Nutrition