Grilled Steak Fries With Dijon Mayonnaise
|Russet potatoes||4 Large, each cut into 8 wedges|
|Extra virgin olive oil||3 Tablespoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Bacon strips||2 , diced and fried until crisp|
|Chopped scallion||2 Tablespoon|
Preheat grill to medium.
Toss potato wedges with oil, salt, and pepper.
Grill potatoes, uncovered, until tender when pierced, 10-15 minutes.
Turn potatoes halfway through to create grill marks on both sides.
Transfer potato wedges to a foil pan or a baking dish; sprinkle with Cheddar.
Turn off grill; place pan on grill to allow residual heat to melt Cheddar.
Combine mayonnaise and Dijon for the sauce in a small bowl.
Garnish with bacon and scallion.