Ingredients:
- 2 pounds of fingerling potatoes
- 4 tablespoons Bellucci EVOO
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Smoked Paprika Aioli
- 1 clove garlic
- 1 large egg, room temperature
- 1/4 cup mayonnaise
- 2 tablespoons tomato paste
- 1 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Bellucci Toscano PGI Organic EVOO
Cooking Instructions:
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Preheat gas grill to 400F degrees. Once hot, place a rimmed sheet pan on the grill to heat, about 5 minutes.
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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.
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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.
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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.
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Remove the sheet pan with potatoes from the grill and transfer potatoes to a serving platter. Serve with smoked paprika aioli on the side.
Cook’s Notes:
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!
