Spanish Potatoes In Garlic Mayonnaise Food

ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE

Steps:

• Grab 3 cleaned yukon gold potatoes and cut them into 1/2 inch (1.5 cm) thick pieces, I like to cut my potatoes in half and each half in half to end up with 4 quarters, cut each quarter in half and chop the potatoes into 1/2 inch pieces, you should end up with 6 pieces from each quarter
• Add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
• While the potatoes are roasting make the saffron garlic mayonnaise, roughly mince 2 cloves of garlic and add into a mortar, pinch in a 1/4 tsp of saffron threads into the mortar and using a pestle pound down on the garlic and saffron until you form a paste, then add 1/2 cup of low-fat mayonnaise (you can use full fat if you want), pour in 1 tablespoon of extra virgin olive oil, 1 tsp of fresh lemon juice and lightly season with sea salt & freshly cracked black pepper, mix together until well combined, cover with seran wrap and set aside at room temperature
• After roasting the potatoes for 25 minutes, remove them from the oven, transfer the potatoes into a large bowl, pour in the saffron garlic mayonnaise over the potatoes and gently mix together until all the potatoes are coated with the mayonnaise, transfer to a shallow bowl and sprinkle with a generous portion of freshly chopped chives, enjoy!

SPANISH POTATOES IN GARLIC MAYONNAISE RECIPE:

Steps:

• Thoroughly wash the potatoes. Place them, unpeeled, in a saucepan and cover with cold water.
• On high heat, bring to a rolling boil and cook the potatoes, uncovered, for 15 to 20 minutes, depending on the quality and size of the potatoes. Prick with a knife to check for doneness. When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. After 20 minutes, remove from the water and let cool. Peel and cut the cooled cooked potatoes into 3/4-inch chunks
• Garlic Cloves: When preparing garlic for cooking, check for and remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness. To remove the green sprouts, cut the garlic in half, pull out the sprout from each side, and discard.
• In a bowl, combine the mayonnaise, minced garlic, and parsley. The mayonnaise should be a little thin to combine smoothly with the potatoes, so dilute with a little sherry vinegar or fresh-squeezed lemon juice, if necessary. Gently fold in the potato chunks. Season with salt and let sit for approximately 20 minutes at room temperature before serving.
• Salad may be made ahead of time and refrigerated. Bring to room temperature before servine.
• Makes 4 to 6 servings.

SPANISH POTATOES

Steps:

• Heat oven to 375 degrees.
• Mix the oil, tomato paste and paprika together, then coat the potatoes thoroughly in it.
• Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
• Season well with salt and pepper, then roast for 40 minutes, turning halfway through, until the potatoes have crisped up and are fluffy inside.
• Five minutes before the end of cooking, sprinkle over the lemon juice and return to the oven.
• Serve with the parsley scattered over.

POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)

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.

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE

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.