New Potatoes With Aioli And Preserved Lemons Recipes

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GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE



Grilled New Potatoes With Lemon-Garlic Aioli and Chives Recipe image

"The lemony flavor of the aioli really pops on grilled new potatoes. When shopping for your produce, look for the smallest potatoes you can find. The smaller they are, the more tender they will be."- Bobby Flay

Provided by Ceezie

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs tiny new potatoes, unpeeled
1/4 cup mayonnaise
6 garlic cloves, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
3 tablespoons olive oil
1/4 cup finely chopped fresh chives

Steps:

  • In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
  • Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
  • Heat grill to high.
  • Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
  • Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.

Nutrition Facts : Calories 269.7, Fat 10.4, SaturatedFat 1.5, Cholesterol 2.5, Sodium 229.5, Carbohydrate 40.6, Fiber 4.1, Sugar 3.2, Protein 4.7

ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI



Roasted Fingerling Potatoes with Lemon-Parsley Aioli image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice (from 1 lemon)
2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped

Steps:

  • For the potatoes: Preheat the oven to 450 degrees F.
  • In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
  • For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
  • Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY



Grilled New Potatoes with Lemon-Garlic Aioli and Parsley image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

3 pounds small new potatoes
1 1/2 cups best-quality mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
Olive oil
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
  • Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
  • Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

ROASTED NEW POTATOES WITH GARLIC AIOLI



Roasted New Potatoes with Garlic Aioli image

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

3 kg small new potatoes
1/4 cup olive oil
sea salt
4 egg yolks
1 teaspoon Dijon mustard
salt and pepper
1 tablespoon lemon juice
1 cup light olive oil
1 cup canola oil
2 tablespoons boiling water
4 -6 cloves garlic, crushed

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

LEMON & GARLIC NEW POTATOES



Lemon & Garlic New Potatoes image

This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound small red potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

NEW POTATOES WITH LEMON BUTTER



New Potatoes With Lemon Butter image

Make and share this New Potatoes With Lemon Butter recipe from Food.com.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs tiny new potatoes
3/4 teaspoon salt
1/2 cup butter
3 tablespoons lemon juice
2 tablespoons parsley or 1 tablespoon dried chives

Steps:

  • Scrub potatoes.
  • Pare a thin strip of skin about 1/2" wide around centre of each potato.
  • Add boiling water to a depth of 2 inches, and 1/2 tsp salt.
  • Bring to a boil.
  • Cover and boil gently for about 20 minutes or until potatoes are tender.
  • Drain off water.
  • Return to heat for a short time to dry them off.
  • Melt butter.
  • Stir in lemon juice, chives, and 1/4 teaspoons salt.
  • Pour over potatoes, turning them to coat with the butter.

Nutrition Facts : Calories 301.3, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 413.4, Carbohydrate 36.8, Fiber 3.9, Sugar 2.5, Protein 4.5

LEMON-BUTTER NEW POTATOES



Lemon-Butter New Potatoes image

With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons minced fresh parsley

Steps:

  • Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

NEW POTATOES WITH SAFFRON AIOLI



New Potatoes With Saffron Aioli image

Modified from Bon Appetit. The original recipe called for 1/2 tsp smoked paprika for the aioli, but I thought that was a bit too smoky, thus my change.

Provided by iris5555

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon water
1/2 teaspoon crumbled saffron thread
1/4 teaspoon smoked paprika
1/4 teaspoon hungarian hot paprika
1/2 cup mayonnaise
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
1 garlic clove, minced
12 small yukon gold potatoes or 12 small red potatoes, unpeeled
fleur de sel (fine French sea salt)
2 tablespoons chopped fresh cilantro

Steps:

  • Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat.
  • Cover and let steep 15 minutes.
  • Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
  • Place potatoes in pot with enough cold salted water to cover.
  • Bring to boil and cook until just tender, about 20-25 minutes. Drain. Cool slightly.
  • Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
  • Place 2 potatoes on each of 6 plates.
  • Drizzle with saffron aioli; sprinkle with cilantro and serve.

Nutrition Facts : Calories 336, Fat 9.2, SaturatedFat 1.4, Cholesterol 5.1, Sodium 160.1, Carbohydrate 58.5, Fiber 8.3, Sugar 5.2, Protein 6

CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI



Crispy Twice Cooked New Potatoes with Garlic Aioli image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

20 to 30 small new potatoes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Vegetable oil, for deep-frying
2 heads garlic
Extra-virgin olive oil
1 sprig thyme
1 tablespoon water
Kosher salt
Freshly ground black pepper
*1 jumbo egg yolk
1 lemon, juiced
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 cup sour cream
Chopped chives, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
  • Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
  • When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
  • Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.

NEW POTATOES WITH AIOLI AND PRESERVED LEMONS



New Potatoes with Aioli and Preserved Lemons image

Preserved lemons give this dish a complex brightness. Although they require very little prep time, they do need to steep in their brine for at least 10 days. Don't let that stop you from making this recipe; store-bought preserved lemons are available at many specialty food markets and kalustyans.com.

Provided by Martha Stewart

Categories     Appetizers

Time 1h

Number Of Ingredients 10

2 1/4 pounds small new potatoes
2 teaspoons coarse salt, divided
1 teaspoon Dijon mustard
1 clove garlic, grated
1 large egg yolk
1 cup grapeseed oil
2 tablespoons fresh lemon juice
2 Preserved Lemons
4 teaspoons poppy seeds, for garnish
1/4 cup chopped fresh chives, for garnish

Steps:

  • Place potatoes in a medium saucepan with just enough water to cover completely. Bring water to a boil and add 1 teaspoon salt. Reduce heat and simmer gently 10 minutes. Remove from heat and let potatoes sit in water 10 minutes; drain.
  • Meanwhile, whisk together mustard, garlic, 1 teaspoon salt, and egg yolk in a medium bowl to combine. Slowly whisk in oil until mixture is thickened and emulsified. Whisk in lemon juice. Rinse preserved lemons in cold water. Remove and discard any lemon flesh and cut rind into small pieces (you should have 1/4 cup).
  • While potatoes are still slightly warm, cut in half and smear a small dollop of aioli on each cut side. Arrange on a serving platter and garnish with preserved lemons, poppy seeds, and chives.

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