Meat and Taters on the Grill

Ermmm…so we made this a month ago and it was really good.

Delicious pork steaks from Colpitts PineRidge Ranch with grilled new potatoes.

Grilled New Potatoes with Lemon-Garlic Aioli and Chives
from The Oklahoman

:: 3 pounds small new potatoes (do not peel)
:: 3/4 c mayo
:: 6 cloves garlic, coarsley chopped
:: 1/4 c fresh lemon juice (I always use the bottled stuff)
:: 2 t grated lemon zest
:: 1/2 t kosher salt (divided)
:: 1/2 t freshly ground black pepper (divided)
:: 3 T olive oil
:: 1/4 c finely chopped fresh chives (I omitted this)

In a large pot of salted water, boil the potatoes until just cooked through but not completely soft, 10 to 15 minutes, depending on the size. Test by piercing with a thin skewer. When the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain the potatoes immediately and set aside until cool enough to handle.

Combine the mayonnaise, garlic, lemon juice, zest, 1/4 t salt and 1/4 t pepper in a blender and blend until smooth. Set aside.

Preheat grill to high. (??? We have a charcoal grill.)

Cut potatoes in half, brush the cut sides with oil and season with the remaining 1/4 t salt and 1/4 t pepper. Grill the potatoes cut-side-down until golden brown and just cooked through, 2 to 3 minutes. Place the potatoes on a platter, drizzle with the aioli, and sprinkle with chives (if you got ’em). Makes 6 servings.

My notes: We did all the steps in one evening, but it seems like you could boil the potatoes the night before to make a quick weeknight meal. The aioli is delish! The potato plants in the garden are looking pretty good, so I’ll probably be whipping the recipe out again this summer.

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