SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE
Make and share this Spanish Tapas Potatoes in Garlic Mayonnaise recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Potato
Time 40m
Yield 2 potatoes, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and boil in salted water for approx 20 mins check that the potatoes are done then drain and leave to cool.
- In a bowl mix the mayonnaise, chopped parsley, crushed garlic, and paprika.
- Once the potatoes have cooled, chop them into small chunks (2x2cm).
- Add the potatoes to the garlic mayonnaise and mix well.
- Leave in the fridge for 30 mins before serving at room temperature.
Nutrition Facts : Calories 375.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.7, Sodium 181.6, Carbohydrate 70.9, Fiber 8.5, Sugar 4.4, Protein 8
ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE
Steps:
- Grab 3 cleaned yukon gold potatoes and cut them into 1/2 inch (1.5 cm) thick pieces, I like to cut my potatoes in half and each half in half to end up with 4 quarters, cut each quarter in half and chop the potatoes into 1/2 inch pieces, you should end up with 6 pieces from each quarter
- Add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
- While the potatoes are roasting make the saffron garlic mayonnaise, roughly mince 2 cloves of garlic and add into a mortar, pinch in a 1/4 tsp of saffron threads into the mortar and using a pestle pound down on the garlic and saffron until you form a paste, then add 1/2 cup of low-fat mayonnaise (you can use full fat if you want), pour in 1 tablespoon of extra virgin olive oil, 1 tsp of fresh lemon juice and lightly season with sea salt & freshly cracked black pepper, mix together until well combined, cover with seran wrap and set aside at room temperature
- After roasting the potatoes for 25 minutes, remove them from the oven, transfer the potatoes into a large bowl, pour in the saffron garlic mayonnaise over the potatoes and gently mix together until all the potatoes are coated with the mayonnaise, transfer to a shallow bowl and sprinkle with a generous portion of freshly chopped chives, enjoy!
PATATAS BRAVAS - BRAVE SPANISH POTATOES
This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder. NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer.
Provided by Dreamer in Ontario
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- AIOLI:.
- In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
- Whisk together yolk, lemon juice and mustard in a small bowl.
- Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
- Whisk in garlic paste.
- Season with salt and pepper.
- Refrigerate, covered, until ready to use.
- POTATOES:.
- Bring large pan of salted water to boil over high heat.
- Add potatoes and cook until tender (about 20 to 25 minutes).
- Drain and cool.
- Peel cooled potatoes and slice into rounds.
- Transfer to serving plate.
- In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
- Drizzle paprika sauce and aioli over potatoes.
- Refrigerate any leftovers for another use.
Nutrition Facts : Calories 609.1, Fat 32.1, SaturatedFat 4.6, Cholesterol 52.5, Sodium 31.1, Carbohydrate 75.5, Fiber 7, Sugar 3.4, Protein 7.8
POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)
"Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain
Provided by kenk1492
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks.
- In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).
- Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.
Nutrition Facts : Calories 184.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 215.4, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 2.2
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