Garlic Potato Tapas Recipes

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4 CLASSIC SPANISH TAPAS USING POTATOES



4 Classic SPANISH TAPAS using Potatoes image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 32

2 yukon gold potatoes (cut into 3/4 inch pieces)
5 tbsp extra virgin olive oil
2 tsp sweet smoked Spanish paprika
1 tsp hot smoked Spanish paprika
1 tbsp cornstarch
1/2 tsp white wine vinegar
sea salt
black pepper
1 yukon gold potato
1/2 onion thinly sliced
1/2 red bell pepper (cut into 2-inch long strips )
1/2 green bell pepper (cut into 2-inch long strips )
sea salt
black pepper
2 yukon gold potatoes (cut into 1/4 to 1/2 inch thick pieces)
2 shallots finely diced
1 tomato roughly diced
2 hardboiled eggs roughly diced
1/4 cup corn kernels
20 green Spanish olives (pitted)
1 cup mayonnaise
1 clove garlic
1 tbsp extra virgin olive oil
sea salt
black pepper
10 baby new potatoes
1/2 cup mayonnaise
2 cloves garlic
1 tsp lemon juice
1 tbsp extra virgin olive oil
sea salt
black pepper

Steps:

  • Cut 2 yukon gold potatoes into squares that are about 3/4 of an inch big, add them to a bowl, drizzle in a generous tablespoon of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a fry pan with a medium heat and add in a 1/4 cup extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 teaspoons of sweet smoked paprika, 1 teaspoon of hot smoked paprika and 1 tablespoon of cornstarch, whisk together untill well combined, transfer the olive oil mixture back to the pan and heat with a medium heat, as you´re whisking everything together, slowly add in 1 cup of vegetable broth, once all the broth has been added, continue to cook on a medium heat and whisk continuously, after 5 minutes and your sauce has thickened up, turn off the heat, add in 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt, whisk together until well combined and set aside (the sauce will thicken up as it gets colder), after roasting the potatoes for 25 minutes, remove them from the oven and transfer to a serving dish, whisk the brava sauce in the pan one more time and add spoonfuls over the potatoes, serve at once
  • Cut 1 large yukon gold potato into 1/4-inch thick rounds, thinly slice 1/2 of an onion and cut 1/2 red bell pepper and 1/2 green bell pepper into 2-inch long strips that are a 1/4-inch thick, heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the slices of potatoes and mix around with the olive oil, after 8 minutes and the potatoes have a light golden color, add in the sliced onions and pieces or bell pepper, mix occasionally so each piece of vegetable is evenly cooked, after a total of about 15 minutes since adding the potatoes and they´re fully cooked through, season everything with sea salt & black pepper, mix together so all the seasonings are evenly divided, remove from the heat and transfer everything into a large serving dish, enjoy
  • Cut 2 yukon gold potatoes (peeled) into pieces that are between 1/4 inch to 1/2 inch thick, add the pieces of potatoes into a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, after 15 minutes and the potatoes are fully cooked through but still firm, drain the potatoes into a strainer, shake off any excess water and add the boiled potatoes into a large bowl, then add in 2 shallots that have been finely diced, 1 tomato that has been roughly diced, 2 hardboiled eggs that have been roughly diced, 1/4 cup corn kernels, 20 green pitted Spanish olives, 1 cup mayonnaise, shred in 1 large clove of garlic and pour in 1 tablespoon of extra virgin olive oil, season everything with sea salt & black pepper, gently mix together until everything is well combined, add to the fridge for a couple of hours before serving, this potato salad will hold for up to 3 days in the fridge
  • Wash and pat dry 10 baby new potatoes, add into a sauce pan, fill with cold water to about 1/2 inch above the potatoes, season generously with sea salt and heat it with a high heat, meanwhile, add 1/2 cup mayonnaise into a large bowl, shred in 2 cloves of garlic, squeeze in 1 teaspoon of fresh lemon juice, pour in 1 tablespoon of extra virgin olive and season with sea salt & black pepper, whisk together until well combined, transfer to a smaller bowl and set aside, after boiling the potatoes for 25 minutes and they´re fully cooked through, but still firm, drain the potatoes into a strainer, shake off any excess water and add the potatoes into a serving dish, place the bowl with the garlic aioli next to the potatoes and sprinkle with freshly chopped parsley, serve warm, cold or at room temperature

GARLIC-POTATO TAPAS



Garlic-Potato Tapas image

Treat friends and family to good-and-garlicky potato tapas. All you need are pantry ingredients, ten minutes of prep time, and an hour in the fridge.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h10m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

1/3 cup MIRACLE WHIP Dressing
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
2 cloves garlic, minced
1 tsp. ground black pepper
3 lb. potatoes, peeled, cut into 1-inch cubes, cooked and cooled
2 green onions, sliced

Steps:

  • Mix dressing, mustard, garlic and pepper in large bowl.
  • Add potatoes and onions; mix lightly. Cover.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

PATATAS BRAVAS



Patatas Bravas image

Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

2 garlic cloves, minced
1/4 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
BRAVAS SAUCE:
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 teaspoons sweet smoked paprika
1 teaspoon hot smoked paprika
1 cup chicken broth
1 bay leaf
POTATOES:
1-1/2 pounds russet potatoes, peeled
Oil for deep-fat frying
3/4 teaspoon salt

Steps:

  • Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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

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.

PATATAS BRAVAS



Patatas bravas image

Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.

Provided by Mary Cadogan

Categories     Buffet, Main course, Snack

Time 1h25m

Yield Serves 10-12 as a side

Number Of Ingredients 11

3 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish
900g potatoes, cut into small cubes
2 tbsp olive oil

Steps:

  • Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
  • Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  • Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  • Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
  • Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  • Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  • Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY



Garlic Parmesan Potato Stackers Recipe by Tasty image

Here's what you need: russet potatoes, melted butter, heavy cream, shredded parmesan cheese, garlic powder, salt, pepper, nonstick cooking spray, sour cream

Provided by Merle O'Neal

Categories     Snacks

Yield 10 servings

Number Of Ingredients 9

10 russet potatoes
¼ cup melted butter
¼ cup heavy cream
1 ½ cups shredded parmesan cheese
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
nonstick cooking spray, for greasing
sour cream, for serving

Steps:

  • Preheat the oven to 350°F (175˚C).
  • Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
  • Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
  • Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
  • Bake for about 1 hour, or until the potato stacks are well browned.
  • Let cool slightly, then serve with sour cream.
  • Enjoy!

Nutrition Facts : Calories 338 calories, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams

GARLIC THYME POTATO TAPAS



Garlic Thyme Potato Tapas image

Another recipe from the Kraft Foods Tapas Party (yes, I am getting ready for ZWT III and all the recipes sounded good and EASY!). Name brands are removed to protect those of us who don't want to buy their stuff! :) Also modified because KF put too many of the instructions for their recipe in the ingredient list. So mine LOOKS more complicated, but it's not. Cook time includes refrigeration.

Provided by CraftScout

Categories     Potato

Time 1h40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 7

3 lbs potatoes
1 tablespoon Dijon mustard (or some other spicy coarse mustard)
1/3 cup mayonnaise
2 garlic cloves, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon black pepper (freshly ground, of course!)
1/4 cup green onion, finely chopped

Steps:

  • Peel potatoes and cut into 1 inch cubes. Boil these until done (still holding together but easily pierced by a knife point), drain, and then cool.
  • Mix together mustard, mayonnaise, garlic, thyme, and pepper in a large bowl. (Or whiz them all up in a food processor or mini chopper. Less chopping that way.).
  • Stir in potatoes and onions. Mix lightly.
  • Refrigerate at least one hour before serving.

Nutrition Facts : Calories 173.6, Fat 3.5, SaturatedFat 0.5, Cholesterol 2.5, Sodium 101.5, Carbohydrate 33, Fiber 4, Sugar 2.1, Protein 3.8

GARLIC POTATO TAPAS



Garlic Potato Tapas image

This is a very different Tapa - it is almost like a potato salad - You'll like the flavor and it is great to serve along with other tapas. Serve 1/2 cup in small individual bowls . It is fun to have a tapa night when you are entertaining.There are lots of Tapas recipes here on Recipezaar. This recipe originated in Kraft's What's Cooking magazine

Provided by Bergy

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon Dijon mustard
1/3 cup Miracle Whip or 1/3 cup mayonnaise
2 garlic cloves, finely chopped
1 teaspoon fresh coarse ground black pepper
3 lbs potatoes, peeled, cut into 1 " pieces, cooked & cooled, do not over cook the potatoes
1/4 cup green onion, finely chopped

Steps:

  • Mix mustard, Miricle Whip, garlic& pepper in a bowl.
  • Stir in the potatoes and onions Refrigerate for at least 1 hour.

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From foodnewsnews.com


PATATAS BRAVAS WITH AIOLI RECIPE - SERIOUS EATS
2011-01-29 Drain and set aside. Vicky Wasik. In a 12-inch cast iron straight-sided sauté pan or large Dutch oven, heat oil to 350°F (175°C). Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a slotted spatula or tongs occasionally, until golden brown and crisp, 5 to 7 minutes. Remove from heat.
From seriouseats.com


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