GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY
Steps:
- Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
- Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
- Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.
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
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 AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
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