SPICY POTATOES WITH GARLIC AIOLI
This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings (1-3/4 cups aioli).
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
PATATAS ALIOLI: ALIOLI POTATOES
Steps:
- Peel the potatoes. Cut potatoes into 1/3- to 1/2-inch chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have 4 long pieces. Now, cut each of those into 3 to 4 pieces, cutting crosswise. This should give you nice bite-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
- Pour olive oil into a wide, deep frying pan with a heavy bottom. Heat the oil on medium-high heat until hot. To test the oil, carefully place one piece of potato in the oil; it is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil has not reached the correct temperature and the potato will absorb too much oil.
- Carefully place the potato pieces in the hot oil and fry until golden, about 10 minutes. You may need to do this in batches since you don't want to crowd the pan. Use a slotted spoon or spatula to remove potatoes and set them aside on a paper towel to drain.
- Make the alioli sauce .
- Place the fried potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully. Spoon potatoes with the sauce onto a serving plate. Serve warm with toothpicks.
Nutrition Facts : Calories 1105 kcal, Carbohydrate 48 g, Cholesterol 105 mg, Fiber 5 g, Protein 7 g, SaturatedFat 15 g, Sodium 429 mg, Sugar 3 g, Fat 101 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
BABY POTATOES & AIOLI
Nice side dish, appetizer... classic Spanish tapa involving baby potatoes and a garlic aioli dipping sauce. Serves around 6 people.
Provided by Josh Gowans
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To make the 'aioli' sauce (food processor recommended) with a processor, fining mince the garlic and add to the egg yoke, vinegar, pepper (and maybe a pinch of salt) to a bowl -- mix very well. Slowly add in oil a few tbsp's at a time, mixing well.
- To prepare the potatoes, slice in half or quarters depending on their size (should be bite sized), place in a large pot of cold water, salted, and bring to a boil. Lower heat and let simmer of around 8 minutes or until tender. Drain well, and pour into sauce, tossing the potatoes in the sauce to ensure an even mixture. Let stand for 15 or 20 minutes, sprinkle over the fresh parsley and serve.
Nutrition Facts : Calories 262.1, Fat 23.3, SaturatedFat 3.4, Cholesterol 31.5, Sodium 6.8, Carbohydrate 12.4, Fiber 1.9, Sugar 0.9, Protein 1.8
GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY
Steps:
- Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
- Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
- Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.
CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
- Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
- When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
- Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.
AIOLI--STYLE POTATOES
I found this recipe on the back of my potato bag and they are so good! I used Klamath Pearl Potatoes that I bought at Trader Joe's but you could use any very small potatoes.
Provided by Lvs2Cook
Categories Potato
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Halve potatoes and set aside.
- In a large bowl, combine the next seven ingredients (olive oil to salt and pepper). Whisk to combine well.
- Add potatoes and toss.
- Place potatoes in a roasting pan, uncovered, and roast at 350º for 35-40 minutes, stirring often, or until potatoes are tender.
- Garnish potatoes with Parmesan and parsley.
Nutrition Facts : Calories 624.3, Fat 42.5, SaturatedFat 13.6, Cholesterol 47.5, Sodium 315.4, Carbohydrate 56.5, Fiber 5.4, Sugar 4.8, Protein 6.6
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