Grilled Hasselback Potatoes with Fresh Basil Pesto Aioli

Step 1

For Pesto Aioli:

Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheese, garlic, pine nuts, salt, and crush until a paste is formed. Finish with mayonnaise

For Potatoes:

Step 2

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Step 3

Microwave potatoes 5 minutes each (or bake in an oven 30 minutes)

Step 4

Season each potato with 1 teaspoon each of olive oil, salt and pepper making sure the seasoning penetrates down between the slices.

Step 5

Preheat grill to 375°F-400°F or medium low

Step 6

Place potatoes on GrillGrates and close grill’s lid. Allow to grill for 45-60 minutes or until skin is nice and crispy.

Step 7

Alternate Use For Your Temp & Time: Use the probe to poke your potatoes and make sure they're nice and tender on the inside before you remove from the grill.

Step 8

Remove from grill and top each potato with ¼ cup of the Pesto Aioli.