ROASTED POTATOES WITH GARLIC AIOLI
Roasted Potatoes with Garlic Aioli - learn the secret to making the perfect crispy potato wedges. These roasted potatoes are a golden perfection married together with a delicious garlic aioli.
Provided by Joanna Cismaru
Categories Side Dish
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 532 kcal, Carbohydrate 33 g, Protein 8 g, Fat 42 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 43 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
FINGERLING POTATOES WITH AIOLI
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.
BABY POTATOES & AIOLI
Nice side dish, appetizer... classic Spanish tapa involving baby potatoes and a garlic aioli dipping sauce. Serves around 6 people.
Provided by Josh Gowans
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 262.1, Fat 23.3, SaturatedFat 3.4, Cholesterol 31.5, Sodium 6.8, Carbohydrate 12.4, Fiber 1.9, Sugar 0.9, Protein 1.8
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.
ROASTED NEW POTATOES WITH GARLIC AIOLI
Make and share this Roasted New Potatoes with Garlic Aioli recipe from Food.com.
Provided by Evie3234
Categories Potato
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- To roast potatoes----------------.
- Preheat oven to 200C degrees.
- Scrub potatoes and pat dry.
- Place in roasting dish with the oil and grind sea salt over.
- Bake for 45-50 minutes until golden and tender.
- Aioli-------------------.
- Place yolks,mustard,water,salt and pepper and lemon juice in a blender and run machine until well mixed.
- Combine the 2 oils.
- While machine is running, gradually add a few drops of oil at a time to start, then in a thin stream.
- Aioli will thicken and go pale.
- Mix in the crushed garlic.
- Cover and store in fridge until ready to use.
- Will keep 3-4 weeks.
Nutrition Facts : Calories 684.6, Fat 50.7, SaturatedFat 6, Cholesterol 66.4, Sodium 27.5, Carbohydrate 53.2, Fiber 6.7, Sugar 2.4, Protein 7.1
ROASTED POTATOES WITH GARLIC AIOLI RECIPE - (4.6/5)
Provided by PineyCook
Number Of Ingredients 12
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.
GARLIC ROASTED POTATOES
What could be better than roasted new potatoes with garlic? Yummy!
Provided by It's A New Day
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
- Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
- Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g
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