Thursday, July 14, 2011

Celebrity Cook-along: Bobby Flay

This time we're cooking with the Bobby Flay!

This is a repost of a delicious recipe I first made last year. And it's one I have made many more times since then. One of our favorites. Bobby Flay is occasionally on The Morning Show at CBS. Didn't always love Bobby Flay, but I do now. Especially considering the shows that the Food Network has on these days. I barely watch any more. I have quite a few of his books, his recipes have all turned out great for us. That time on The Morning Show he was making little bites of potatoes. And they looked so good so I looked the recipe up online to make it.

We loved this sauce! Spicy Tomato-Chipotle Aioli. I adapted it to my way of lazy cooking. I think it would be good on most anything! We were having steaks and somehow that sauce managed to get on the steak, too. So good. I think it would be nice with chicken and with shrimp as well. And definitely on a sandwich or a panini.

The recipe called for grilling the tomatoes, grilling the potatoes and there was no way the Griller would be fussing with that, not to mention I used some teeny potatoes. So I had that panini grill, I got my money's worth out of it already, and threw the parboiled potatoes on that! Squished them down pretty good, until they got good and somewhat crispy. The tomatoes I broiled with a little salt, pepper and about three cloves of garlic. I threw the garlic in towards the end so they didn't burn. Then I strained the tomatoes and whizzed everything in a food processor. Today's sauce will be on tomorrow's sandwich! Steak Panini with cheese and Tomato-Chipotle Aioli. It's not just for potatoes any more. Can't wait.

  Parboiled potatoes grilled and "smashed" on the panini grill

Roasted Tomato Sauce

Spicy Tomato-Chipotle Aioli

Grilled, Smashed Potatoes with Spicy Tomato-Chipotle Aioli

Grilled Potatoes with Spicy Tomato Aioli
Source: Bobby Flay - CBS The Early Show and also Food Network
adapted by There's Always Thyme to Cook
Printable Recipe

1 1/4 pounds new potatoes (yellow and red) or baby Yukon Gold (You can use a large potatoes and slice them thick or small ones and cut in half, or leave the small ones whole and smash them)
2 plum tomatoes
1/4 cup olive oil
Freshly ground black pepper
1 cup mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
1-2 chipotle in adobo sauce (depends how hot you like it)
1 teaspoons Ancho chile powder, or more to taste
2 tablespoons finely chopped fresh flat leaf parsley

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4 -inch thick slices.  You can microwave until just tender as well.

Heat the grill to high.  Or you can use a panini grill.

Brush the tomatoes with the some of the 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 soft, about 10 minutes. Remove from the grill and coarsely chop. You can also just roast them at 350 for about an hour until they get soft and start to brown. Or broil for about 10-15 minutes. Turning them once.

You can strain the tomatoes to get rid of the seeds and the skins.

Place the tomatoes, mayonnaise, garlic, paprika, chipotles and chile powder in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
Brush the potatoes slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. I used a panini grill and made them "smashed" potatoes. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

Also joining 
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

and joining


  1. Oh yea, that looks good! Love the idea of using the press, I sent my little George Foreman home with my son a while ago... not such a good idea now! I've never made an Aioli, the color of this one is beautiful! Thanks for playing along Carol:@)

  2. Mouthwatering sauce,great looking dish!Well done,dear!I would love Bobby too:)Kisses!!!

  3. We love aioli in my house and yours looks delicious. Great recipe!!

  4. Hi Carol these potatoes look delicious. I don't have a George Forman grill anymore, I need to get myself one! xo,

  5. Wow..these look amazing. I have a little Forman grill and some potatoes in my fridge...hmmm, maybe tonight for dinner.
    xo bj

  6. Potatoes are my weakness! Your aioli looks great~ I bet shrimp dipped in that spicy sauce would be wonderful too!

  7. Oh Carol, you find "me" the best recipes :-) You and Bobby had me at Spicy Tomato Aioli!

  8. These would be great with Lynn's steak.

  9. My forman grill bit the dust....but wow, I am loving the look of your dish here. Makes me hungry!

  10. This looks so good! I tried smashed potatoes a few weeks ago and I think I had the wrong potatoes for smashing. It just didn't work. :)

    I totally hear you about Bobby, I said the same thing in my post (up tomorrow).

  11. I am a hge fan of Bobby Flay and love his shows and style of cooking. This looks lovely.

  12. I like it hot :) Love the tang of Chipotles in Adobe so I know I would love these potatoes!

  13. Yum we loooove garlic :-)

    We've got a new kitten. Come and take a look?

  14. Great looking dish, I love potatoes in any shape or form so will definitely be trying this recipe.
    Thanks for the inspiration.
    Maggie @ Normandy Life

  15. O' those look so dawg-gone good!

  16. I did Bobby's grilled potatoes too...only with a different dressing! (and not squished) LOL
    Both versions of your sauce sound wonderful!!!


  17. what I love about Bobby is that he's not afraid to use big, bold flavors! Chipotle is one of my favorites and I bet it makes this aioli absolutely addictive.

  18. This looks good. Is it spicy? I am kinda wimpy when it comes to spicy. I love your "about me"! That describes me to a T when I first got married!

  19. @ The White Farmhouse, you can make it as spicy as you like, or if you don't want any spice, use a little tomato sauce, no chipotle and a bit more of the smoky Spanish Paprika or some ancho chili powder is pretty mild.
    I loved it spicy, lot of chipotle in mine.

    Thanks for all the nice comments!

  20. Grilled potatoes with a yummy, spicy sauce! Does it get any better than that?

  21. Looking really good Carol. You've mastered this. As for Bobby, I like his food in general, hubby loves him since he is a grill master :)

    Have a great week end.

  22. I love big bold flavors and your recipe certainly has those. Your potatoes look and sound wonderful. I hope you have a great weekend. Blessings...Mary

  23. He is so cute, isn't he? I've always thought so. My daughter, not so much. I don't know why.
    Great recipe, Carol. Lots of spice and color. Turns plain potatoes into something really special.

  24. This sounds right up my alley, Carol! And that's such a great idea to use your panini maker to grill the potatoes after parboiling them! I'll have to remember to try that trick! :)

  25. It was excellent with the panini grill but even better on gas or charcoal, way more flavor!

    Thanks for the comments!

  26. oh my...they good good. And the second appearance of Bobby on WC today!

  27. I have never made an aioli sauce either but yours looks so delicious. I'm going to have to try it now.

  28. Yummy!! Love potatoes but never had Spicy Tomato Aioli.
    Here's My WC

  29. Oh, this sauce looks like it could be seriously addictive! LOL

  30. OMG -- this looks fabulous. And it's new potato and garlic season here. I need to pay more attention. This Celebrity Chef cook-a-long is a lot of fun.

  31. That is a good use of the panini grill! Thank you for this!

  32. Carol, we loved these! Used salt potatoes, and the George Foreman grill. Love the aioli!

    Can you email me your white sangria recipe? I couldn't find it on your blog.

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