Big doings over here at Chez Hound- there’s a sprint triathlon in my future!
I ran my first run, swam my first swim, and realized I know n-o-t-h-i-n-g about the fine sport of cycling. My first piece of knowledge? That cycling shorts are the most comfortable things ever and I want to wear them all the time. I have visions of adding a pouch for an ice pack and marketing them to brand new moms. Like, brand new moms. Moms for whom sitting on an ice pack carries the joy of winning the lottery. Think about it. Fantastic.
I find the cycling part so intimidating because of the plethora of gear. There is a lot of bike gear I don’t know about. There are a lot of bike gears I don’t know about. There are shoes that clip onto the pedals whose sole purpose seems to be to take you down with your cycle of death when a car hits you or you run into a mailbox or get chased down by a Yorkie because you are too terrified to go fast. Luckily there are good bike staff at places like Bike Zoo who can help you on your way and don’t look at you funny when you tell them of your new idea for bike short marketing. They either waited till I left the store to laugh at me or they are going to steal my awesome idea. But either way, I have all the gear I need to start cycling. AAA will come out and help me change a bike flat, right?
Since I have the cycling IQ of a fruit fly, I am dying to talk about something way more in my comfort zone. Like, oh, I don’t know… lemon-garlic aioli.
Nothing nothing nothing topped with lemon-garlic aioli can be bad. Of this I am sure. It would be perfect over any vegetable, but it particularly works well with potatoes because potatoes are bland enough to let you enjoy all the delicious lemon and garlic flavors to their fullest extent.
I don’t cook much with white potatoes due to their lack of flavor (unless fried- then I’m crazy in love) but grilling them is a whole new world. I tried grilling potatoes a long time ago but was frustrated that they burned by the time they cooked through. The key? Par-cook them first. True, an extra step, but then you get tender potato wedges with grill marks. Everybody wins.
I think one reason this dish appeals to me is because, like any true former resident of Belgium, I have a deep, dark affinity for mayonnaise products on potato products. Not to be outdone by ketchup, I ask for mayonnaise and ketchup for my fries. Not at the same time, but in different little dishes. Grossed out by plain mayo on a fry? Try aioli on grilled potatoes. You drizzle it more like a sauce, and you’ll want to start putting it on everything. So delicious. So, so delicious. Even better when eaten in bike shorts.
- 3 pounds small yukon gold potatoes
- 1½ cups mayonnaise (use the best you can find, or homemade)
- 6 cloves garlic, finely chopped
- ¼ cup freshly-squeezed lemon juice
- 2 tsp grated lemon zest
- Salt and freshly ground pepper
- Olive oil
- ¼ cup finely chopped fresh flat-leaf parsley
- Place the potatoes in a large Dutch oven and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
- Preheat the grill to medium. Mix the mayonnaise, garlic, lemon juice, and zest in a small bowl and whisk until smooth. Season with salt and pepper, to taste. Set aside.
- Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through, about 6-10 minutes (depending on your grill). Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.