Grilled Potato Wedges with Malt Vinegar-Tarragon Dip

Grilled Potato Wedges with Malt Vinegar-Tarragon Dip

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"A Bobby Flay Recipe"
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1 h 25 m servings 659 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 56.2 g
  • 87%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
  2. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
  3. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
  4. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.


  • Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.


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I'm only rating the Malt Vinegar Tarragon Dip, as I did not make the fries. We really enjoyed this! I used this as a dip for 'Roasted Spicy Mustard Potatoes' from this site. I used light mayo an...

This was not our thing. The potatoes were great (used red potatoes instead of russets b/c I had to use them up), we wound up eating them with ketchup and bbq sauce instead. Not a fan of the dip ...

This was QUITE good, even using my substituted ingredients. Looking forward to trying the recipe as written, that HAS to be great.

This is a really great recipe for the dip! Watch the vinegar though, because it quickly goes from reducing to being burnt sludge on the bottom of the pan. I love mayonnaise, but next time I'll m...

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