2) Put the potatoes in a pot of cold water, add 2 tbsp. of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
3) Heat the griddle to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Griddle until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the aioli.