- 5 large red or yellow potatoes, scrubbed
- 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
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.
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.