Grilled Potatoes with Garlic Aioli

• 3 pounds medium red potatoes
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• 2 large garlic cloves, smashed
• 1/2 tablespoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/4 cup vegetable oil
• Salt and freshly ground pepper
• 1 tablespoon thyme leaves

1. In a large saucepan, cover the potatoes with cold water and bring to a boil.
2. Cook over moderate heat until tender, 30 minutes.
3. Drain and let cool for 20 minutes.
4. Cut the potatoes in half.
5. Meanwhile, in a food processor, process the mayonnaise, lemon juice, garlic and mustard.
6. With the machine on, add 1/2 cup of the olive oil and the vegetable oil in a thin stream and blend until emulsified.
7. Season with salt and pepper and refrigerate until chilled.
8. Light a grill.
9. Toss the potatoes with the thyme and the remaining 1/4 cup of olive oil and season with salt and pepper.
10. Grill over a hot fire for about 10 minutes, turning occasionally, until browned and sizzling.
11. Transfer the potatoes to a platter and serve with the aioli.

red potatoes, mayonnaise, lemon juice, garlic, mustard, extravirgin olive oil, vegetable oil, salt, thyme

Taken from www.foodandwine.com/recipes/grilled-potatoes-with-garlic-aioli (may not work)