Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees).
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Serving tapas? Make simple and savory grilled baby potatoes! Drizzle with a creamy homemade lemon-garlic aioli sauce to make this dish even tastier.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee mayonnaise | ||
| 1 ½ tsp. plus 1 tbsp. bottled minced garlic | ||
| 1 ½ tsp. lemon zest, plus additional for garnish | ||
| 1 ½ tsp. fresh lemon muice | ||
| 1 ½ tsp. Hy-Vee Dijon mustard | ||
| 1 ½ tsp. Hy-Vee sea salt, divided | ||
| 1 ½ tsp. Hy-Vee ground black pepper, divided | ||
| 1 (1-1/2) pkg. Hy-Vee Smart Bite baby blondes potatoes, halved | ||
| 2 sprig(s) fresh rosemary | ||
| Lemon wedges, for garnish |
Things To Grab
- Small bowl
- Microwave-safe plate
- Large bowl
- Aluminum foil
Directions
Combine mayonnaise, 1-1/2 teaspoons garlic, lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper in a small bowl; chill aioli mixture until ready to serve.
Cut potatoes in half. Place potatoes on a microwave-safe plate; microwave on HIGH 4 minutes. Transfer potatoes to a large bowl. Add olive oil, 1 tablespoon garlic, 1 teaspoon sea salt, and 1 teaspoon ground black pepper; toss to coat.
Cut a 32x16-inch sheet of heavy foil. Place potato mixture in center of foil; roll or fold up edges of foil to form a side around potato mixture, leaving top open. Add fresh rosemary.
Grill packet 12 to 18 minutes, stirring every 3 to 5 minutes or until potatoes reach desired doneness. Remove from grill and garnish with lemon zest and lemon wedges, if desired. Drizzle with aioli to serve.
Recipe Source:
Hy-Vee Seasons July 2022