An old recipe we recently revisited and spruced up for an edition of Friday Night Steak Club. With roots in Sweden this is a very loose translation of the original. Potatoes are sliced thinly about ¾ the way through so the potato...
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
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.
Microwave potatoes 5 minutes each (or bake in an oven 30 minutes)
Season each potato with 1 teaspoon each of olive oil, salt and pepper making sure the seasoning penetrates down between the slices.
Preheat grill to 375°F-400°F or medium low
Place potatoes on GrillGrates and close grill’s lid. Allow to grill for 45-60 minutes or until skin is nice and crispy.
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.
Remove from grill and top each potato with ¼ cup of the Pesto Aioli.
Serving Size 1 Potato
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.