I thought you might enjoy this recipe from Food Network's In the Kitchen App. Grilled Steak Fries with Malt Vinegar Aioli http://www.foodnetwork.com/recipes/bobby-flay/grilled-steak-fries-with-malt-vinegar-aioli-recipe.html 1 cup prepared mayonnaise 1/4 cup malt vinegar 2 garlic cloves, mashed into a paste 1 tablespoon Dijon mustard 1 tablespoon finely chopped fresh tarragon leaves Salt and freshly ground coarse black pepper 6 russet potatoes, scrubbed 1/4 cup canola oil 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. 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. Drain, let cool and cut each potato lengthwise into 8 slices. Heat a grill to high. 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. Transfer to a serving dish and serve with the aioli alongside.