Aioli Style Potatoes Recipes

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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



Spicy Potatoes with Garlic Aioli image

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.

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

FINGERLING POTATOES WITH AIOLI

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 13



Fingerling Potatoes with Aioli image

Steps:

  • Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
  • For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
  • Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
  • Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

2 1/2 pounds fingerling potatoes, unpeeled
Kosher salt
1(1/2-inch thick) slice white bread, crust removed
2 tablespoons Champagne or white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
Kosher salt
Freshly ground black pepper
1 1/2 cups good olive oil
Chives, chopped

AïOLI

A creamy garlic hit, a perfect dip for steamed spring vegetables

Provided by Good Food team

Categories     Canapes, Condiment, Snack, Starter

Time 5m

Number Of Ingredients 5



Aïoli image

Steps:

  • In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

Nutrition Facts : Calories 661 calories, Fat 72 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

small pinch saffron strands
3 garlic cloves , crushed
2 egg yolks
1 tbsp Dijon mustard
300ml olive oil

GRAND AIOLI

This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like-consider this a good starting point.

Provided by Anna Stockwell

Categories     Dinner     Party     Spring     Summer     Shrimp     Potato     Mayonnaise     Garlic     Green Bean     Dip     Egg

Yield 6 servings

Number Of Ingredients 16



Grand Aioli image

Steps:

  • Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
  • Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
  • Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
  • Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
  • Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape down sides of bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
  • Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
  • Do Ahead
  • Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.

1 pound baby new potatoes
Kosher salt
1 pound green beans, trimmed
3 large eggs
10 ounces large shrimp, peeled, deveined, tails left on
3 garlic cloves
4 large egg yolks
2 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 cup olive oil
1 or 2 heads of endive, leaves separated
3 romaine hearts or heads of Little Gem lettuce, quartered
2 bunch breakfast radishes
4 mini seedless cucumbers, sliced
1 pint cherry tomatoes

MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES

Provided by Bobby Flay

Categories     Herb     Potato     Side     Fourth of July     Vegetarian     Father's Day     Backyard BBQ     Summer     Grill     Grill/Barbecue     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9



Mustard Aioli-Grilled Potatoes with Fines Herbes image

Steps:

  • 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
  • 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
  • 3. Heat your grill to medium for direct grilling.
  • 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
  • 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.

1/2 cup mayonnaise
2 garlic cloves, smashed to a paste
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
Kosher salt and freshly ground black pepper
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon

AIOLI

This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes

Time 30m

Yield 12

Number Of Ingredients 6



Aioli image

Steps:

  • In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 0.5 g, Cholesterol 34.1 mg, Fat 19.4 g, Protein 0.5 g, SaturatedFat 2.9 g, Sodium 1.5 mg

4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste

AIOLI--STYLE POTATOES

I found this recipe on the back of my potato bag and they are so good! I used Klamath Pearl Potatoes that I bought at Trader Joe's but you could use any very small potatoes.

Provided by Lvs2Cook

Categories     Potato

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 10



Aioli--style Potatoes image

Steps:

  • Halve potatoes and set aside.
  • In a large bowl, combine the next seven ingredients (olive oil to salt and pepper). Whisk to combine well.
  • Add potatoes and toss.
  • Place potatoes in a roasting pan, uncovered, and roast at 350º for 35-40 minutes, stirring often, or until potatoes are tender.
  • Garnish potatoes with Parmesan and parsley.

Nutrition Facts : Calories 624.3, Fat 42.5, SaturatedFat 13.6, Cholesterol 47.5, Sodium 315.4, Carbohydrate 56.5, Fiber 5.4, Sugar 4.8, Protein 6.6

2 lbs tiny new potatoes
1/4 cup olive oil
1/4 cup butter, melted
1/3 cup mayonnaise
2 tablespoons fresh garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh basil
salt and pepper, to taste
parmesan cheese, for garnish
parsley, for garnish

FRIED POTATOES WITH SPICY AIOLI

Provided by Michael Symon : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Fried Potatoes with Spicy Aioli image

Steps:

  • For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
  • For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
  • To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
  • With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
Kosher salt
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish

FINGERLING POTATOES WITH AIOLI

This recipe is one of Ina Garten's (Barefoot Contessa) newer recipes(Copyright 2006). I watched her make it last night and I can't wait to try it. It looks so good!

Provided by Manami

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14



Fingerling Potatoes With Aioli image

Steps:

  • Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon) water and bring to a boil.
  • Simmer uncovered for 15-20 minutes, until they are just tender.
  • Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
  • For the aioli, tear the slice of bread into pieces and place in a bowl and pour the vinegar over the bread and set aside for 5 minutes.
  • Place the garlic cloves, egg yolks, zest, juice, saffron, crushed red pepper flakes(if using), 1-1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper in the bowl of a food processor fitted with a steel blade; add the bread and puree into a paste.
  • With processor running slowly pour the oil through the feed tube until it is the consistency of thick sour cream. Place in a serving bowl.
  • Slice potatoes in half and place them on a serving plate.
  • Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.

2 1/2 lbs fingerling potatoes, unpeeled
kosher salt
1 slice white bread, crust removed
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
6 large garlic cloves, chopped
2 extra-large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon saffron thread
kosher salt
fresh ground black pepper
1 1/2 cups olive oil
chives, chopped
crushed red pepper flakes (optional)

OLIVE-OIL-FRIED POTATOES WITH AIOLI

Dip these fried potato wedges into garlicky aioli for an easy-to-share appetizer inspired by the Spanish tapas dish patatas bravas. Parboiling the sliced-up spuds and letting them dry on a baking sheet before frying in olive oil guarantees a creamy center and crunchy shell.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h20m

Number Of Ingredients 7



Olive-Oil-Fried Potatoes with Aioli image

Steps:

  • Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour.
  • Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.)
  • Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli.

2 pounds russet potatoes (4 medium), scrubbed and cut into 1-inch-thick wedges
2 fresh or dried bay leaves
1 tablespoon whole cloves
1 head garlic, halved crosswise
Kosher salt
Extra-virgin olive oil, for frying (about 4 cups)
Test Kitchen's Favorite Aioli, for serving

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From fifteenspatulas.com


VEGAN PATATAS ALIOLI (AIOLI POTATOES) - SIMPLE VEGAN BLOG
Instructions. Peel the potatoes and cut them into 1 inch cubes (2.5 cm). Steam them for about 20 minutes or until soft. You can also boil them if you want. Let them cool down completely at room temperature. Add the aioli, parsley and salt and stir. Keep in the fridge in a sealed container for at least one hour or until it’s cold.
From simpleveganblog.com


HERBY POTATOES WITH GARLIC AIOLI - CUCINA AURORA
1 Tablespoon Garlic & Herb Dip Mix. Heat oven to 425 degrees. Coat potatoes with Olive Oil and dried oregano. Transfer potatoes to a single layer on a baking sheet. Sprinkling with Salt and Pepper if desired. Bake for 20 minutes then flip over the potatoes and bake an additional 15-20 min until crispy around the edges and soft in the middle.
From cucinaaurora.com


AIOLI RECIPES FOR POTATOES - ALL INFORMATION ABOUT HEALTHY RECIPES …
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.
From therecipes.info


SMASHED POTATOES WITH GARLIC AIOLI RECIPE - THE LITTLE POTATO …
Top the potatoes with the herby aioli dip and serve! Step 1 out of 7 Preheat the oven to 350°F. Step 2 out of 7 Cut the top off the garlic. Place cut side down on a piece of tin foil on a baking sheet. Season with salt and pepper, and top with olive oil. Bake in the oven for 15 minutes or until the garlic starts to pop out of the skin.
From littlepotatoes.com


POTATO SALAD WITH HOMEMADE AIOLI RECIPE - FOOD NEWS
Make Garlic Aioli: Combine mayonnaise, garlic, lemon juice, mustard, salt and pepper in a small bowl; whisk well. Set aside for at least 30 minutes to allow flavors to meld. Toss the potatoes in the vinaigrette. Transfer to the prepared baking sheet and roast until potatoes are tender and golden brown, about 30 to 35 minutes.
From foodnewsnews.com


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