Grilled Steak Fries with Malt Vinegar Aioli

Directions

1. 1
   Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
2. 2
   Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes.
3. 3
   Drain, let cool and cut each potato lengthwise into 8 slices.
4. 4
   Heat a grill to high.
5. 5
   Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
6. 6
   Transfer to a serving dish and serve with the aioli alongside.