Spanish Tapas Potatoes In Garlic Mayonnaise Recipes

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POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)



Potatoes Tapas in Garlic Mayonnaise (Potatoes Aioli) image

"Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

Provided by kenk1492

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3/4 lb salad potatoes
1/2 cup mayonnaise
3 garlic cloves, mashed to a paste or put through a garlic press
2 tablespoons parsley, minced
salt

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.

Nutrition Facts : Calories 184.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 215.4, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 2.2

4 CLASSIC SPANISH TAPAS USING POTATOES



4 Classic SPANISH TAPAS using Potatoes image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 32

2 yukon gold potatoes (cut into 3/4 inch pieces)
5 tbsp extra virgin olive oil
2 tsp sweet smoked Spanish paprika
1 tsp hot smoked Spanish paprika
1 tbsp cornstarch
1/2 tsp white wine vinegar
sea salt
black pepper
1 yukon gold potato
1/2 onion thinly sliced
1/2 red bell pepper (cut into 2-inch long strips )
1/2 green bell pepper (cut into 2-inch long strips )
sea salt
black pepper
2 yukon gold potatoes (cut into 1/4 to 1/2 inch thick pieces)
2 shallots finely diced
1 tomato roughly diced
2 hardboiled eggs roughly diced
1/4 cup corn kernels
20 green Spanish olives (pitted)
1 cup mayonnaise
1 clove garlic
1 tbsp extra virgin olive oil
sea salt
black pepper
10 baby new potatoes
1/2 cup mayonnaise
2 cloves garlic
1 tsp lemon juice
1 tbsp extra virgin olive oil
sea salt
black pepper

Steps:

  • Cut 2 yukon gold potatoes into squares that are about 3/4 of an inch big, add them to a bowl, drizzle in a generous tablespoon of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a fry pan with a medium heat and add in a 1/4 cup extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 teaspoons of sweet smoked paprika, 1 teaspoon of hot smoked paprika and 1 tablespoon of cornstarch, whisk together untill well combined, transfer the olive oil mixture back to the pan and heat with a medium heat, as you´re whisking everything together, slowly add in 1 cup of vegetable broth, once all the broth has been added, continue to cook on a medium heat and whisk continuously, after 5 minutes and your sauce has thickened up, turn off the heat, add in 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt, whisk together until well combined and set aside (the sauce will thicken up as it gets colder), after roasting the potatoes for 25 minutes, remove them from the oven and transfer to a serving dish, whisk the brava sauce in the pan one more time and add spoonfuls over the potatoes, serve at once
  • Cut 1 large yukon gold potato into 1/4-inch thick rounds, thinly slice 1/2 of an onion and cut 1/2 red bell pepper and 1/2 green bell pepper into 2-inch long strips that are a 1/4-inch thick, heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the slices of potatoes and mix around with the olive oil, after 8 minutes and the potatoes have a light golden color, add in the sliced onions and pieces or bell pepper, mix occasionally so each piece of vegetable is evenly cooked, after a total of about 15 minutes since adding the potatoes and they´re fully cooked through, season everything with sea salt & black pepper, mix together so all the seasonings are evenly divided, remove from the heat and transfer everything into a large serving dish, enjoy
  • Cut 2 yukon gold potatoes (peeled) into pieces that are between 1/4 inch to 1/2 inch thick, add the pieces of potatoes into a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, after 15 minutes and the potatoes are fully cooked through but still firm, drain the potatoes into a strainer, shake off any excess water and add the boiled potatoes into a large bowl, then add in 2 shallots that have been finely diced, 1 tomato that has been roughly diced, 2 hardboiled eggs that have been roughly diced, 1/4 cup corn kernels, 20 green pitted Spanish olives, 1 cup mayonnaise, shred in 1 large clove of garlic and pour in 1 tablespoon of extra virgin olive oil, season everything with sea salt & black pepper, gently mix together until everything is well combined, add to the fridge for a couple of hours before serving, this potato salad will hold for up to 3 days in the fridge
  • Wash and pat dry 10 baby new potatoes, add into a sauce pan, fill with cold water to about 1/2 inch above the potatoes, season generously with sea salt and heat it with a high heat, meanwhile, add 1/2 cup mayonnaise into a large bowl, shred in 2 cloves of garlic, squeeze in 1 teaspoon of fresh lemon juice, pour in 1 tablespoon of extra virgin olive and season with sea salt & black pepper, whisk together until well combined, transfer to a smaller bowl and set aside, after boiling the potatoes for 25 minutes and they´re fully cooked through, but still firm, drain the potatoes into a strainer, shake off any excess water and add the potatoes into a serving dish, place the bowl with the garlic aioli next to the potatoes and sprinkle with freshly chopped parsley, serve warm, cold or at room temperature

ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE



Roasted Spanish Potatoes with Saffron Garlic Mayonnaise image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer     Side Dish

Number Of Ingredients 12

3 yukon gold potatoes
1 tbsp extra virgin olive oil
sea salt
freshly cracked black pepper
2 cloves garlic
1/4 tsp saffron threads
1/2 cup low fat mayonnaise
1 tbsp extra virgin olive oil
1 tsp lemon juice
sea salt
freshly cracked black pepper
fresh chives

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!

PATATAS ALIOLI: ALIOLI POTATOES



Patatas Alioli: Alioli Potatoes image

Patatas alioli are the perfect tapas for garlic lovers. These lightly fried potatoes covered in a warm, garlicky mayonnaise called alioli are easy to make.

Provided by Lisa & Tony Sierra

Categories     Appetizer     Side Dish     Dinner

Time 25m

Yield 4

Number Of Ingredients 4

4 to 5 medium potatoes
salt to taste
16 ounces olive oil (for frying)
1​ recipe alioli sauce

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

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE



Spanish Tapas Potatoes in Garlic Mayonnaise image

Make and share this Spanish Tapas Potatoes in Garlic Mayonnaise recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Potato

Time 40m

Yield 2 potatoes, 2-4 serving(s)

Number Of Ingredients 5

2 large potatoes
3 tablespoons mayonnaise
1 large garlic clove, crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon spanish smoked hot paprika

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.

Nutrition Facts : Calories 375.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.7, Sodium 181.6, Carbohydrate 70.9, Fiber 8.5, Sugar 4.4, Protein 8

PATATAS BRAVAS



Patatas Bravas image

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

2 garlic cloves, minced
1/4 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
BRAVAS SAUCE:
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 teaspoons sweet smoked paprika
1 teaspoon hot smoked paprika
1 cup chicken broth
1 bay leaf
POTATOES:
1-1/2 pounds russet potatoes, peeled
Oil for deep-fat frying
3/4 teaspoon salt

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



Patatas bravas image

Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.

Provided by Mary Cadogan

Categories     Buffet, Main course, Snack

Time 1h25m

Yield Serves 10-12 as a side

Number Of Ingredients 11

3 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish
900g potatoes, cut into small cubes
2 tbsp olive oil

Steps:

  • Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
  • Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

GARLIC POTATO TAPAS



Garlic Potato Tapas image

This is a very different Tapa - it is almost like a potato salad - You'll like the flavor and it is great to serve along with other tapas. Serve 1/2 cup in small individual bowls . It is fun to have a tapa night when you are entertaining.There are lots of Tapas recipes here on Recipezaar. This recipe originated in Kraft's What's Cooking magazine

Provided by Bergy

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon Dijon mustard
1/3 cup Miracle Whip or 1/3 cup mayonnaise
2 garlic cloves, finely chopped
1 teaspoon fresh coarse ground black pepper
3 lbs potatoes, peeled, cut into 1 " pieces, cooked & cooled, do not over cook the potatoes
1/4 cup green onion, finely chopped

Steps:

  • Mix mustard, Miricle Whip, garlic& pepper in a bowl.
  • Stir in the potatoes and onions Refrigerate for at least 1 hour.

CHEF JOHN'S PATATAS BRAVAS



Chef John's Patatas Bravas image

These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 21

Dipping Sauce:
1 clove garlic, minced, or more to taste
½ teaspoon smoked paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sherry vinegar, or more to taste
1 teaspoon tomato paste
¼ teaspoon ground chipotle peppers
1 pinch cayenne pepper, or more to taste
Spice Blend:
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground chipotle peppers
2 quarts cold water
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
2 pounds russet potatoes, peeled and cut into 1-inch cubes
2 cups vegetable oil for frying

Steps:

  • Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
  • Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
  • Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  • Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  • Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

Nutrition Facts : Calories 678 calories, Carbohydrate 43.3 g, Cholesterol 20.9 mg, Fat 55.3 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 3885.4 mg, Sugar 2.7 g

SPANISH TAPAS POTATOES



Spanish Tapas Potatoes image

Make and share this Spanish Tapas Potatoes recipe from Food.com.

Provided by Pebbles

Categories     Potato

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 1/2 lbs russet potatoes
1 (14 ounce) can diced tomatoes, drained
5 garlic cloves, sliced
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
10 dashes Tabasco sauce (or to taste)
lemon juice
chopped fresh cilantro

Steps:

  • Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
  • Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
  • Add to browned potatoes and stir to coat.
  • Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
  • Garnish with lemon juice, cilantro, sea salt.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 216.6, Fat 7.1, SaturatedFat 1, Sodium 139.5, Carbohydrate 35.6, Fiber 4.8, Sugar 4.5, Protein 4.5

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