Preheat gas grill to 400F degrees. Once hot, place a rimmed sheet pan on the grill to heat, about 5 minutes.
Cut the potatoes in half lengthwise into wedges. In a bowl, combine potatoes, Bellucci EVOO, salt and pepper and toss well to coat the potatoes.
Transfer the potatoes to the hot pan, cut side down. Close the cover to the grill and roast the potatoes until tender about 40 minutes.
In the bowl of a food processor fitted with the metal blade add all the aioli ingredients and pulse a few times to combine. With the motor running, slowly drizzle the Bellucci EVOO through the feed tube and continue to process until the mixture forms a thick emulsion. Transfer to a small serving bowl.
Remove the sheet pan with potatoes from the grill and transfer potatoes to a serving platter. Serve with smoked paprika aioli on the side.
Fingerling potatoes are a sure win at any gathering - and this grill-ready modification makes them a finger-licking treat for your summer party. Pair with paprika aioli for an extra boost of smoky flavor. Yum!