SPICY AIOLI
Provided by Food Network
Categories condiment
Time 10m
Yield about 1 quart sauce
Number Of Ingredients 6
Steps:
- Mix all ingredients into a bowl. Chill until ready to use.
PATATAS ALIOLI: ALIOLI POTATOES
Steps:
- Peel the potatoes. Cut potatoes into 1/3- to 1/2-inch chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have 4 long pieces. Now, cut each of those into 3 to 4 pieces, cutting crosswise. This should give you nice bite-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
- Pour olive oil into a wide, deep frying pan with a heavy bottom. Heat the oil on medium-high heat until hot. To test the oil, carefully place one piece of potato in the oil; it is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil has not reached the correct temperature and the potato will absorb too much oil.
- Carefully place the potato pieces in the hot oil and fry until golden, about 10 minutes. You may need to do this in batches since you don't want to crowd the pan. Use a slotted spoon or spatula to remove potatoes and set them aside on a paper towel to drain.
- Make the alioli sauce .
- Place the fried potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully. Spoon potatoes with the sauce onto a serving plate. Serve warm with toothpicks.
Nutrition Facts : Calories 1105 kcal, Carbohydrate 48 g, Cholesterol 105 mg, Fiber 5 g, Protein 7 g, SaturatedFat 15 g, Sodium 429 mg, Sugar 3 g, Fat 101 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
FRIED POTATOES WITH SPICY AIOLI
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
- For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
- To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
- With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.
AIOLI--STYLE POTATOES
I found this recipe on the back of my potato bag and they are so good! I used Klamath Pearl Potatoes that I bought at Trader Joe's but you could use any very small potatoes.
Provided by Lvs2Cook
Categories Potato
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Halve potatoes and set aside.
- In a large bowl, combine the next seven ingredients (olive oil to salt and pepper). Whisk to combine well.
- Add potatoes and toss.
- Place potatoes in a roasting pan, uncovered, and roast at 350º for 35-40 minutes, stirring often, or until potatoes are tender.
- Garnish potatoes with Parmesan and parsley.
Nutrition Facts : Calories 624.3, Fat 42.5, SaturatedFat 13.6, Cholesterol 47.5, Sodium 315.4, Carbohydrate 56.5, Fiber 5.4, Sugar 4.8, Protein 6.6
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