Griddled steak chips with citrus-thyme aioli

  • 250 ml mayonnaise
  • 2 cloves garlic, smashed to a paste
  • 1 tsp. finely grated orange zest
  • 1/2 tsp. finely grated fresh lemon zest
  • 1 1/2 tsp. finely chopped fresh thyme leaves
  • 1/4 tsp. smoked paprika
  • 1 tbsp. honey
  • Salt and freshly ground black pepper
  • 6 potatoes, scrubbed
  • 60 ml canola oil
1) In a small bowl, whisk together the mayonnaise, garlic, citrus zests, thyme, paprika, and honey. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

2) Put the potatoes in a pot of cold water, add 2 tbsp. of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

3) Heat the griddle to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Griddle until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the aioli.

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