Pressure Cooked Potatoes With Smoky Aioli Recipes
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
POTATO WEDGES WITH SMOKY AIOLI
Steps:
- Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F.
- Wash the potatoes well, then pat them dry. Cut each potato lengthwise into 1-inch-thick wedges. Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper.
- Carefully remove the hot baking sheet from the oven and brush it lightly with oil. Arrange the wedges, cut-side-down, on the sheet in a single layer. Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes. Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring often, until golden, about 3 minutes. Add the paprika and cook 30 seconds, stirring. Remove from the heat and cool slightly; then stir the mixture into the mayonnaise.
- Sprinkle the potato wedges with parsley and serve with the aioli for dipping.
PRESSURE-COOKED POTATOES WITH SMOKY AIOLI
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a pressure cooker over high heat; add the olive oil. Add the potatoes, garlic and some salt and pepper. Brown the potatoes for 6 to 8 minutes, adding more oil if needed. Add the chicken stock, then seal the pressure cooker and cook for 8 minutes.
- Meanwhile, mix the mayonnaise, ketchup, smoked paprika, garlic salt and hot sauce in a small bowl.
- Serve the potatoes with a drizzle of aioli and a sprinkle of cilantro.
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- Prepare the pressure cooker: Place the water in the pot of an electric pressure cooker. Insert the steamer rack into the pressure cooker. (If your pressure cooker didn't come with a rack or the wires of the rack are too wide-set to hold the potatoes, use a steamer basket.) Place the potatoes evenly into the rack.
- Quick release the pressure: Once the cooking cycle has completed, release the pressure with a quick release. (Consult your pressure cooker's manual for directions on the quick release method.) If the potatoes are not tender, cook on HIGH pressure for an additional 2 minutes, then do a quick release again.
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- 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.
SMOKED PICKLED POTATOES WITH AIOLI RECIPE | LEITE'S CULINARIA
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- Sprinkle the garlic with a bit of salt and, using the flat side of your knife’s blade, rub the salt back and forth into the garlic to make a paste.
- Toss the potatoes in a large pot and add enough cold water to cover by 2 inches. Add the salt, cover, and bring to a boil over high heat. Reduce the heat to medium and cook gently until tender, 10 to 12 minutes or longer if your potatoes are larger.
CRISPY POTATO OMELET WITH SMOKY AIOLI RECIPE | REAL SIMPLE
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- Preheat oven to 475°F. Toss potatoes with 2 tablespoons oil, ¾ teaspoon salt, ½ teaspoon paprika, and several grinds of pepper on a rimmed baking sheet. Roast, tossing halfway through, until golden and tender, 20 to 25 minutes.
- Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-low. Add garlic, remaining ¾ teaspoon paprika, and ¼ teaspoon salt; cook until fragrant, about 30 seconds. Add tomato paste and stir to combine. Whisk in ½ cup water and simmer until reduced to ¼ cup, 8 to 10 minutes; transfer to a bowl. Let cool completely and whisk in mayonnaise.
- Beat 2 eggs in a small bowl. Wipe out skillet and heat over medium-low. Add ¼ of the prosciutto and cook, turning once, until crisp, about 2 minutes. Add beaten eggs, tilting skillet to coat bottom. Top with 1 teaspoon chives and ¼ cup cheese. Cook until omelet is just set, 2 to 3 minutes. Fill with ¼ of the potatoes and transfer to a plate. Repeat with remaining prosciutto, eggs, chives, cheese, and potatoes to make 4 omelets.
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- In a medium saucepan, add the cherry tomatoes, garlic cloves, thyme sprigs, and extra virgin olive oil. Bring the mixture to a simmer over medium heat. Reduce the heat to low and gently simmer for 1 hour. Let cool. Discard the thyme sprigs. Strain the cherry tomatoes and garlic. Reserve the oil for the aioli.
- Meanwhile, prepare the smoker over medium heat (I used apple wood chips). Tear two large pieces of foil and place them on top of one another. Place the fingerling potatoes in the center and fold the edges of the foil to create a “dish” for the potatoes. Place the potatoes in the smoker and smoke them for 45 minutes, or until infused with flavor and tender. Let the potatoes cool slightly. Use your hands or the back of a knife to smash the potatoes so they are flat and almost “broken”.
- Meanwhile, in a large mixing bowl, add the egg yolk. Whisk vigorously until the yolk is pale yellow and thick, about 1 full minute. Begin to slowly stream in the tomato confit oil, very slowly, while continuously whisking. Once the mixture looks glossy and like it might just be separating, add a splash of ice water. Continue to add the oil, occasionally adding in more ice water, until all of the oil has been added and the aioli is emulsified. If you rush this process, the mixture will break and never emulsify. Whisk in the Aleppo chili pepper, lemon juice, and chives. Season with salt to taste.
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