Grilled New Potatoes with Lemon-Garlic Aioli and Chives

  • Yield: 6-8 servings
  • Prep: 5 mins
  • Cook: 12 mins

"The lemony flavor of the aioli really pops on grilled new potatoes. When shopping for your produce, look for the smallest potatoes you can find. The smaller they are, the more tender they will be," says Chef Bobby Flay.


3pounds small new potatoes, unpeeled
1/4cup mayonnaise
6-- garlic cloves, coarsely chopped
1/4cup fresh lemon juice
2teaspoons grated lemon rind
3tablespoons olive oil
1/2teaspoon kosher salt, divided
1/2teaspoon coarsely ground black pepper, divided
1/4cup finely chopped fresh chives


  1. In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
  2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
  3. Heat grill to high.
  4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
  5. Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.

Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).

Nutritional Info *per serving

  • Calories 310
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 7g
  • Cholesterol 5mg
  • Sodium 220mg
  • Potassium 990mg
  • Carbohydrate 42g
  • Fiber 4g
  • Sugars 2g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 90%
  • Calcium 4%
  • Iron 10%