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.
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.
CRISPY HOME FRIES WITH PIMENTO AIOLI
Provided by Kardea Brown
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the fries: Fill a large Dutch oven or a heavy bottomed saucepan two-thirds of the way with the oil. Heat over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack.
- Add 2 quarts water with 2 tablespoons salt in a large pot and bring to a boil. Add the potatoes, bringing the water back to a boil, and cook, about 5 minutes. The potatoes will be soft on the outside while still firm in the center. Drain in a colander and add to a large bowl to toss with the cornstarch and a heavy pinch of salt.
- Add the potatoes to the hot oil a few at a time, stirring and flipping constantly until they are golden brown on all sides, about 4 minutes. Remove to the wire rack, sprinkle with salt and repeat with the remaining potatoes.
- For the pimento aioli: Add the mayonnaise, pimentos, red wine vinegar, garlic, chipotle and paprika to a food processor and blend until smooth.
- Add potatoes to a serving bowl and serve with the aioli drizzled over the top and on the side for dipping.
PATATAS BRAVAS
Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.
Nutrition Facts : Calories 452 calories, Fat 42g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 654mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI
Provided by Bobby Flay
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
- Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
- Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.
- Heat the grill to high.
- Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.
- Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
- Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
SPICY FRIED POTATOES
This recipe is a favorite in the house. Surprising considering the amount of spice in it. Overall if you like "Very Spicy" potatoes then you will love this. If you decide to tackle this job, make sure that you are not going to splatter, or if you do that you are wearing an apron. **The turmeric stains everything it touches. Keep that in mind. Even when serving.**
Provided by Barneys Chef in Roc
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes thin about 1/4" thick.
- Melt butter or olive oil in deep dish fry pan.
- Mix all the spices together in a "disposable" container and keep to the side.
- Add the potatoes and sliced onions to the hot oil.
- Cover and let cook for about 5-7 minutes.
- Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
- Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.
Nutrition Facts : Calories 350.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 124.1, Carbohydrate 54.2, Fiber 8.1, Sugar 3.5, Protein 7.1
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