Garlic Potato Tapas Food

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GARLIC-POTATO TAPAS



Garlic-Potato Tapas image

Treat friends and family to good-and-garlicky potato tapas. All you need are pantry ingredients, ten minutes of prep time, and an hour in the fridge.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h10m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

1/3 cup MIRACLE WHIP Dressing
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
2 cloves garlic, minced
1 tsp. ground black pepper
3 lb. potatoes, peeled, cut into 1-inch cubes, cooked and cooled
2 green onions, sliced

Steps:

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

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

GARLIC POTATO TAPAS



Garlic Potato Tapas image

This is a very different Tapa - it is almost like a potato salad - You'll like the flavor and it is great to serve along with other tapas. Serve 1/2 cup in small individual bowls . It is fun to have a tapa night when you are entertaining.There are lots of Tapas recipes here on Recipezaar. This recipe originated in Kraft's What's Cooking magazine

Provided by Bergy

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon Dijon mustard
1/3 cup Miracle Whip or 1/3 cup mayonnaise
2 garlic cloves, finely chopped
1 teaspoon fresh coarse ground black pepper
3 lbs potatoes, peeled, cut into 1 " pieces, cooked & cooled, do not over cook the potatoes
1/4 cup green onion, finely chopped

Steps:

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

POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)



Potatoes Tapas in Garlic Mayonnaise (Potatoes Aioli) image

"Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

Provided by kenk1492

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3/4 lb salad potatoes
1/2 cup mayonnaise
3 garlic cloves, mashed to a paste or put through a garlic press
2 tablespoons parsley, minced
salt

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.

Nutrition Facts : Calories 184.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 215.4, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 2.2

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE



Spanish Tapas Potatoes in Garlic Mayonnaise image

Make and share this Spanish Tapas Potatoes in Garlic Mayonnaise recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Potato

Time 40m

Yield 2 potatoes, 2-4 serving(s)

Number Of Ingredients 5

2 large potatoes
3 tablespoons mayonnaise
1 large garlic clove, crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon spanish smoked hot paprika

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.

Nutrition Facts : Calories 375.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.7, Sodium 181.6, Carbohydrate 70.9, Fiber 8.5, Sugar 4.4, Protein 8

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

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 THYME POTATO TAPAS



Garlic Thyme Potato Tapas image

Another recipe from the Kraft Foods Tapas Party (yes, I am getting ready for ZWT III and all the recipes sounded good and EASY!). Name brands are removed to protect those of us who don't want to buy their stuff! :) Also modified because KF put too many of the instructions for their recipe in the ingredient list. So mine LOOKS more complicated, but it's not. Cook time includes refrigeration.

Provided by CraftScout

Categories     Potato

Time 1h40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 7

3 lbs potatoes
1 tablespoon Dijon mustard (or some other spicy coarse mustard)
1/3 cup mayonnaise
2 garlic cloves, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon black pepper (freshly ground, of course!)
1/4 cup green onion, finely chopped

Steps:

  • Peel potatoes and cut into 1 inch cubes. Boil these until done (still holding together but easily pierced by a knife point), drain, and then cool.
  • Mix together mustard, mayonnaise, garlic, thyme, and pepper in a large bowl. (Or whiz them all up in a food processor or mini chopper. Less chopping that way.).
  • Stir in potatoes and onions. Mix lightly.
  • Refrigerate at least one hour before serving.

Nutrition Facts : Calories 173.6, Fat 3.5, SaturatedFat 0.5, Cholesterol 2.5, Sodium 101.5, Carbohydrate 33, Fiber 4, Sugar 2.1, Protein 3.8

COD & POTATO TAPAS



Cod & Potato Tapas image

These are delicious. I first tasted them in Kensington Market at a Portugese bakery. Later I saw them at a Tapas Bar. I don't know the Spanish name for them but one of my cheffy buddies got me the recipe.

Provided by conniecooks

Categories     Spanish

Time 13h45m

Yield 60 pieces

Number Of Ingredients 9

1 1/4 lbs salt cod fish
5 cups unsalted potatoes (riced or finely mashed)
1/2 cup finely chopped onion
1/3 cup finely chopped fresh parsley
4 teaspoons lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon pepper
3 eggs, beaten
oil (for deep frying)

Steps:

  • Rinse and soak the cod 12 hours or overnight in several changes of cold water.
  • Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
  • Drain , cool and remove skin and bones.
  • Shred finely in the food processor making sure ther are no chunks.
  • Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
  • Stir in eggs to form a firm , malleable mixture.
  • Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
  • In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
  • Serve with lemon and olives.

Nutrition Facts : Calories 41.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 23.7, Sodium 669.8, Carbohydrate 2.4, Fiber 0.3, Sugar 0.2, Protein 6.5

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