Potatoes Tapas In Garlic Mayonnaise Potatoes Aioli Recipes

Steps:

• Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
• Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.

Steps:

• Mix dressing, mustard, garlic and pepper in large bowl.
• Add potatoes and onions; mix lightly. Cover.
• Refrigerate at least 1 hour before serving.

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.

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.

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.

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.

Steps:

• Preheat oven to 425 F degrees. Cut up the potatoes into wedges. In a baking dish add the potatoes, season with the salt, pepper and paprika and toss them in the olive oil. Bake uncovered for 45 minutes to an hour or until crispy and golden brown. Do not turn them, they will be crispy on both sides. In the mean time, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Serve potatoes drizzled with the garlic aioli, or as a dipping sauce.

Steps:

• Mix mustard, Miricle Whip, garlic& pepper in a bowl.
• Stir in the potatoes and onions Refrigerate for at least 1 hour.

Steps:

• To make the 'aioli' sauce (food processor recommended) with a processor, fining mince the garlic and add to the egg yoke, vinegar, pepper (and maybe a pinch of salt) to a bowl -- mix very well. Slowly add in oil a few tbsp's at a time, mixing well.
• To prepare the potatoes, slice in half or quarters depending on their size (should be bite sized), place in a large pot of cold water, salted, and bring to a boil. Lower heat and let simmer of around 8 minutes or until tender. Drain well, and pour into sauce, tossing the potatoes in the sauce to ensure an even mixture. Let stand for 15 or 20 minutes, sprinkle over the fresh parsley and serve.