Grilled Potatoes W Smoked Paprika Mayo Dressingargentina Food

GRILLED YUKON GOLD POTATO SALAD WITH RED PEPPER-SMOKED PAPRIKA MAYONNAISE

Steps:

• Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
• While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
• Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
• Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.

ROASTED POTATOES WITH PAPRIKA MAYO

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
• Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
• Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
• When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

SMOKED PAPRIKA POTATO SALAD

Steps:

• Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
• Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.

GRILLED POTATO WEDGES WITH SMOKED PAPRIKA MAYONNAISE DRESSING

Steps:

• Preheat a charcoal or gas grill to high heat.
• Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
• While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
• Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.;

GRILLED NEW POTATOES WITH SMOKED PAPRIKA VINAIGRETTE AND PARMESAN

Steps:

• Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
• Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
• While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
• Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.

ROAST POTATOES WITH PAPRIKA

Steps:

• Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
• Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits!
• Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

GRILLED POTATOES W/ SMOKED PAPRIKA MAYO DRESSING(ARGENTINA)

Steps:

• Preheat a charcoal or gas grill to high heat.
• Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
• While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
• Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.

SPICY POTATOES W/SMOKED GOUDA, BACON & ONIONS (#9)

Steps:

• Boil potatoes in salted water til soft (about 25 min). Drain, cool slightly, quarter & set aside.
• Place a lrg non-stick sauté pan over med heat & cook bacon to barely crisp. Drain bacon on paper towels, crumble slightly & set aside.
• Place butter in the sauté pan over med-high heat & sauté the onions w/salt, pepper, cumin seeds & chili powder (stirring occ) till onions are soft & aromatic.
• Add the quartered potatoes, combine & allow mixture to brown slightly.
• Sprinkle crumbled bacon & cheese over the mixture, turn heat to very low & cover for 5 min allowing cheese to melt. Serve immediately.

QUICK AND EASY GRILLED POTATOES

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.