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.