Source: Bobby Flay - CBS The Early Show and also Food Network
adapted by http://theresalwaysthyme.blogspot.com
1 1/4 pounds new potatoes (yellow and red) or baby Yukon Gold (You can use a large potato and slice them thick or small ones and cut in half)
salt
2 plum tomatoes
1/4 cup olive oil
Freshly ground black pepper
1 cup mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
1-2 chipotle in adobo sauce (depends how hot you like it)
1 teaspoon Ancho chile powder, or more to taste
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. You can microwave until just tender as well.
Heat the grill to high. Or you can use a panini grill.
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 and coarsely chop. You can also just roast them at 350 for about an hour until they get soft and start to brown. Or broil for about 10-15 minutes. Turning them once.
You can strain the tomatoes to get rid of the seeds and the skins.
Place the tomatoes, mayonnaise, garlic, paprika, chipotles and chile powder in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
Brush the potatoes 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. I used a panini grill and made them "smashed" potatoes. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
**If you do "smash" the potatoes on a grill press or a panini machine, be careful, the par-boiled potatoes may squeeze out very hot water, at first, so watch your hands!