Spanish Potatoes In Garlic Mayonnaise Recipes

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE

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.

SPANISH POTATOES IN GARLIC MAYONNAISE RECIPE:

Steps:

• Thoroughly wash the potatoes. Place them, unpeeled, in a saucepan and cover with cold water.
• On high heat, bring to a rolling boil and cook the potatoes, uncovered, for 15 to 20 minutes, depending on the quality and size of the potatoes. Prick with a knife to check for doneness. When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. After 20 minutes, remove from the water and let cool. Peel and cut the cooled cooked potatoes into 3/4-inch chunks
• Garlic Cloves: When preparing garlic for cooking, check for and remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness. To remove the green sprouts, cut the garlic in half, pull out the sprout from each side, and discard.
• In a bowl, combine the mayonnaise, minced garlic, and parsley. The mayonnaise should be a little thin to combine smoothly with the potatoes, so dilute with a little sherry vinegar or fresh-squeezed lemon juice, if necessary. Gently fold in the potato chunks. Season with salt and let sit for approximately 20 minutes at room temperature before serving.
• Salad may be made ahead of time and refrigerated. Bring to room temperature before servine.
• Makes 4 to 6 servings.

POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)

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.

PATATAS BRAVAS - BRAVE SPANISH POTATOES

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.

SPANISH POTATOES

Steps:

• Heat oven to 375 degrees.
• Mix the oil, tomato paste and paprika together, then coat the potatoes thoroughly in it.
• Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
• Season well with salt and pepper, then roast for 40 minutes, turning halfway through, until the potatoes have crisped up and are fluffy inside.
• Five minutes before the end of cooking, sprinkle over the lemon juice and return to the oven.
• Serve with the parsley scattered over.