Crispy Twice Cooked New Potatoes With Garlic Aioli Recipes

ROASTED NEW POTATOES WITH GARLIC AIOLI

Roasted New Potatoes with Garlic Aioli image

Make and share this Roasted New Potatoes with Garlic Aioli recipe from Food.com.

Provided by Evie3234

Categories Potato

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

3 kg small new potatoes
1/4 cup olive oil
sea salt
4 egg yolks
1 teaspoon Dijon mustard
salt and pepper
1 tablespoon lemon juice
1 cup light olive oil
1 cup canola oil
2 tablespoons boiling water
4 -6 cloves garlic, crushed

Steps:

To roast potatoes----------------.
Preheat oven to 200C degrees.
Scrub potatoes and pat dry.
Place in roasting dish with the oil and grind sea salt over.
Bake for 45-50 minutes until golden and tender.
Aioli-------------------.
Place yolks,mustard,water,salt and pepper and lemon juice in a blender and run machine until well mixed.
Combine the 2 oils.
While machine is running, gradually add a few drops of oil at a time to start, then in a thin stream.
Aioli will thicken and go pale.
Mix in the crushed garlic.
Cover and store in fridge until ready to use.
Will keep 3-4 weeks.

Nutrition Facts : Calories 684.6, Fat 50.7, SaturatedFat 6, Cholesterol 66.4, Sodium 27.5, Carbohydrate 53.2, Fiber 6.7, Sugar 2.4, Protein 7.1

TWICE-BAKED GARLIC POTATOES

Twice-Baked Garlic Potatoes image

Make and share this Twice-Baked Garlic Potatoes recipe from Food.com.

Provided by Drunk Chef

Categories < 60 Mins

Time 1h

Yield 8 potatoes, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 head garlic
1 tablespoon olive oil
8 baking potatoes
1/2 cup butter
milk
6 ounces cream cheese, softened
1/4 cup minced fresh parsley
1/4 cup thinly sliced green onion
1 teaspoon salt
2 cups grated cheddar cheese
paprika

Steps:

Preheat oven to 400º. Cut off and discard top of garlic. Place garlic on piece of foil, drizzle with olive oil and wrap tightly. Bake potatoes and garlic for 1 hour. Cut potatoes in half lengthwise, scoop out into a bowl and reserve shells. Unwrap garlic and squeeze cloves into potatoes. Mash potatoes and garlic with butter and enough milk to moisten. Blend in cream cheese, parsley, onions and salt. Spoon mixture back into potato shells. Sprinkle with cheese and paprika. Bake until cheese melts, 25 minutes.

Nutrition Facts : Calories 434.5, Fat 30, SaturatedFat 17.6, Cholesterol 83.6, Sodium 644.1, Carbohydrate 31.4, Fiber 2.8, Sugar 2.2, Protein 11.6

SPICY POTATOES WITH GARLIC AIOLI

Spicy Potatoes with Garlic Aioli image

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

Ingredients

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

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.

GARLIC TWICE-BAKED POTATOES

Garlic Twice-Baked Potatoes image

You'll only have to announce dinner once when these twice-baked potatoes are on the menu! Their aroma is sure to make everyone eager to come to the table. Garlic and rosemary add herbal goodness to the mashed potato filling. A sprinkling of paprika serves as a colorful garnish.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 medium baking potatoes
1 whole garlic bulb
1 teaspoon olive oil
2 tablespoons butter, softened
1/2 cup fat-free milk
1/2 cup buttermilk
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

Steps:

Bake the potatoes at 400° for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic. , Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside., Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. , Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425° for 20-25 minutes or until heated through. Sprinkle with paprika.

Nutrition Facts : Calories 194 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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