Grilled Quail and Red Smashed Potatoes with Cheddar, Aioli and Green Garlic
For the Sautéed Quail:
Mix the garlic, Dijon, oil, cumin, coriander, and paprika in a bowl with the quail and marinate for 3 hours.
Fold the quail wings behind the breasts and grill skin-side down until crisp. Flip over briefly to finish warming through, but leave the flesh medium-rare to medium.
For the Red Potatoes:
Blanch the new potatoes until tender, then cool.
To Assemble and Serve:
Heat the Red Potatoes on a grill, then add them to a pot with the aioli, green garlic, and cheddar. Smash the potatoes with the back of a spoon until everything is incorporated. Serve warm with the Sautéed Quail.