Photo: Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas) Recipe
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.
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By chrisaloia
Seattle
on December 02, 2011
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I didn't make the potatoes part but that aioli is amazing. It pops on your mouth. I used a little less chipotle than the recipe called for. My son is sensitive to spicy foods.
By rlopez_12877927
High Point, 73
on May 19, 2010
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was this the show, that had young latin man w/crew cut? I know he made nachos & I thought corn on the grill also, wanted those recipes but not finding them on here, thought I had mixed the day/episode up but see no other recent episodes I could have confused it for, if anyone knows, thanks!
By Chef #1284081
on April 29, 2010
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The potatoes were delicious on their own, but the sauce made them memorable. Be sure to include the sauce for a 5 star worthy recipe. I wasn't exact in my measurements and it turned out packing a pretty good heat, but it complemented the mellowness of the red skinned yellow potato I used. Delicious on simple garlic/salt/pepper grilled shrimp, too!
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