Pressure Cooked Potatoes With Smoky Aioli Recipes
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.
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
NEW POTATOES WITH SAFFRON AIOLI
Modified from Bon Appetit. The original recipe called for 1/2 tsp smoked paprika for the aioli, but I thought that was a bit too smoky, thus my change.
Provided by iris5555
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat.
- Cover and let steep 15 minutes.
- Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
- Place potatoes in pot with enough cold salted water to cover.
- Bring to boil and cook until just tender, about 20-25 minutes. Drain. Cool slightly.
- Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
- Place 2 potatoes on each of 6 plates.
- Drizzle with saffron aioli; sprinkle with cilantro and serve.
Nutrition Facts : Calories 336, Fat 9.2, SaturatedFat 1.4, Cholesterol 5.1, Sodium 160.1, Carbohydrate 58.5, Fiber 8.3, Sugar 5.2, Protein 6
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