Patatas Bravas with Tomato Aioli Sauce

Ingredients:

• 5 large potatoes, washed with a brush
• 2 plum tomatoes
• Salt and ground black pepper
• 1/4 cup olive oil
• 1 cup of ready-made mayonnaise
• 3 chopped cloves of garlic
• 2 tsp paprika
• 2 teaspoons pureed chipotle peppers in adobo sauce
• 2 tbsp finely chopped fresh parsley

Preparation:

1. Place the potatoes in a large saucepan with water, add 2 tablespoons of salt, and cook until tender but not mushy, about 12-15 minutes. Drain, let cool, and slice each potato into 2-cm-thick rounds.
2. Preheat grill to high heat.
   
   Brush the tomatoes with a little 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 tender, about 10 minutes. Once the skins are charred, remove the tomatoes from the grill.
   
   Place the tomatoes, mayonnaise, garlic, paprika, and chipotle pepper in a food processor and blend until smooth. Season with salt and pepper. You can make this sauce up to a day in advance and store it in the refrigerator.
3. Brush the potato slices on both sides with a little oil, season with salt and pepper.
   
   Place the potatoes on the grill, close the lid, and grill until golden brown and cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and sprinkle with parsley. Serve with aioli or on the side.