Recipes : Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas) : Food Network

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Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas)
Recipe courtesy Bobby Flay, 2007

Ingredients
5 large red or yellow potatoes, scrubbed
Salt
2 plum tomatoes
1/4 cup olive oil
Freshly ground black pepper
1 cup prepared mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
2 teaspoons pureed chipotle in adobo
2 tablespoons finely chopped fresh flat-leaf parsley

Directions
Place the potatoes in a large pot of cold water, add 2
tablespoons of salt and cook until potatoes are tender, but still firm, about 12
to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.

Heat the grill to high.

Brush the tomatoes with the some of the oil and season with salt and pepper. While
the potatoes are cooking, place the tomatoes on the grill and grill until charred
on all sides and soft, about 10 minutes. Remove from the grill when charred.

Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor
and process until smooth, season with salt and pepper. Can be made 1 day in
advance and refrigerated.

Brush the potato slices on both sides with some of the oil and season with salt
and pepper. Place the potatoes on the grill, close the cover and grill until
lightly golden brown and just cooked through, about 2 minutes per side. Carefully
transfer the potatoes to a platter and garnish with the parsley. Serve the aioli
drizzled over the potatoes or on the side.