Tapas 177s Rosemary Aïoli Recipes

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 ROSEMARY AIOLI

Garlic Rosemary Aioli image

This is basically a mayonnaise heavily flavoured with Garlic and rosemary. At our recent Tapas party I served this with recipe #207066. I think it was pretty good. It is also excellent with shrimp or anything that suits garlicky mayonnaise.

Provided by conniecooks

Categories < 15 Mins

Time 15m

Yield 2 1/2 Cups

Number Of Ingredients 10

Ingredients

3 egg yolks
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon finely minced garlic
1 sprig fresh rosemary, finely minced
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Dijon mustard
1 dash Tabasco sauce
2 cups vegetable oil

Steps:

Combine all ingredients except oil in food processor.
Blend till combined.
While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
Do not over beat.

ROSEMARY AïOLI

Rosemary Aïoli image

Categories Condiment/Spread No-Cook Low Carb Mayonnaise Rosemary Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

Steps:

Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

TAPENADE-ROSEMARY AïOLI

Tapenade-Rosemary Aïoli image

Also nice with crudités and grilled chicken.

Yield Makes about 3/4 cup

Number Of Ingredients 6

Ingredients

3 garlic cloves, peeled
1 tablespoon chopped fresh rosemary
2/3 cup mayonnaise
3 tablespoons tapenade
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar

Steps:

With machine running, drop garlic and rosemary through feed tube of processor and finely chop. Add mayonnaise, tapenade, oil and vinegar and process until well blended. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill.)

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