Bobby Flay’s Mustard Aioli Grilled Potatoes | Bobby Flay’s Barbecue Addiction | Food Network

Bobby grills baby potatoes and serves them with a yummy !
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Bobby Flay's Barbecue Dependency is a high-impact series that takes outside grilling to a whole brand-new level! Essential grill master Bobby Flay pulls out all the stops and delivers a one-two punch, showcasing his professional barbecuing techniques in unexpected new methods.

Invite to , where finding out to cook is as basic as clicking play! Get your apron and prepare to get cookin' with some of the very best chefs around the world. We'll provide you a behind-the-scenes look at our best shows, take you inside our favorite dining establishment and be your resource in the cooking area to ensure every meal is a 10/10!

Grilled Potatoes with Fine Herbs
Level: Easy
Overall: 1 hr 5 min
Prep: 10 minutes
Non-active: 30 min
Prepare: 25 minutes
Yield: 4 to 6 portions


Mustard Aioli:

1/2 cup mayo
1 heaping tablespoon Dijon mustard
1 loading tablespoon entire grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and newly ground black pepper


2 1/2 pounds child Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon carefully sliced fresh chives
1 tablespoon carefully chopped fresh tarragon
Freshly ground black pepper


For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and cool for at least 30 minutes and up to 1 day.

On the other hand, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Include the salt and give a boil over high heat. Prepare the potatoes until a skewer placed into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.

Pre-heat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut- down on the grill and grill up until lightly golden brown, about 3 minutes. Turn the potatoes and grill till golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a plate and spray with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the staying mustard aioli.

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Bobby Flay's Mustard Aioli Grilled Potatoes|Bobby Flay's Barbecue Addiction|Food Network

Bobby Flay's Mustard Aioli Grilled Potatoes | Bobby Flay's Barbecue Addiction | Food Network

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About the Author: Yvette Cook


  1. Thanks Food Network for blessing us with Bobby’s videos at 2am. Definitely late night culinary treat at its finest, keep them coming baby!!

  2. Agree with your comment regarding garlic. If I met a guy I liked, but was so ignorant as to hate garlic, that would be a deal breaker. I wouldn’t waste my time. Lol

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