Grilled Sliced Potatoes with Tomato Aioli
Prep time:
Cook time:
Total time:
Serves: 6
Whether an appetizer or side dish, this Red Gold recipe makes for a tasty summertime treat. RedGold.com
Ingredients
- 5 LARGE RED POTATOES, SCRUBBED
- 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL OR 2 (10 OUNCE) CANS RED GOLD® DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL
- 1 CUP MAYONNAISE
- 3 GARLIC CLOVES, CHOPPED
- 2 TEASPOONS PAPRIKA
- SALT AND BLACK PEPPER TO TASTE
- ¼ CUP EXTRA VIRGIN OLIVE OIL
- 2 QUART CHOPPED FRESH PARSLEY
Instructions
- PLACE THE POTATOES IN A LARGE POT OF COLD WATER, ADD 2 TABLESPOONS OF SALT AND COOK UNTIL POTATOES ARE TENDER, ABOUT 12 TO 15 MINUTES. DRAIN, LET COOL AND CUT EACH POTATO INTO ¾ INCH THICK SLICES.
- HEAT GRILL TO HIGH.
- FOR THE TOMATO/CHIPOTLE AIOLI: PLACE RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, MAYONNAISE, GARLIC AND PAPRIKA IN A BLENDER OR FOOD PROCESSOR. PROCESS MIXTURE UNTIL SMOOTH, SEASON WITH SALT AND BLACK PEPPER. CAN BE MADE 1 DAY IN ADVANCE AND REFRIGERATED.
- BRUSH POTATO SLICES ON BOTH SIDES WITH SOME OF THE OIL AND SEASON WITH SALT AND BLACK PEPPER. PLACE THE POTATOES ON THE GRILL, CLOSE THE COVER AND GRILL UNTIL LIGHTLY GOLDEN BROWN AND COOKED THROUGH. ABOUT 2 MINUTES PER SIDE. TRANSFER POTATOES TO PLATTER AND GARNISH WITH PARSLEY. SERVE THE TOMATO AIOLI DRIZZLED OVER THE POTATOES OR ON THE SIDE.
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