Grilled Steak Fries with Citrus-Thyme Aioli

Ingredients

• 0.3 cup canola oil 
• 1.5 teaspoons thyme leaves fresh finely chopped
• 2 cloves garlic smashed
• 1 tablespoon honey 
• 4 servings kosher salt and pepper black freshly ground
• 0.5 teaspoon lemon zest fresh finely grated
• 1 cup mayonnaise 
• 1 teaspoon orange zest finely grated
• 6  russet potatoes scrubbed
• 0.3 teaspoon paprika smoked

Equipment

• bowl
• whisk
• pot
• grill

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Drain, let cool and cut each potato lengthwise into 8 slices.
5. Heat the grill to medium.
6. 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.
7. Transfer to a serving platter or bowl and serve with the mayonnaise.