Best 2 Crispy Twice Cooked New Potatoes With Garlic Aioli Recipes

Crispy Twice-Cooked New Potatoes with Garlic Aioli: A Delightful Culinary Experience

Indulge in the delightful flavors and textures of crispy twice-cooked new potatoes, perfectly complemented by a creamy garlic aioli. This irresistible dish tantalizes the taste buds with its combination of crispy exteriors and fluffy interiors, while the garlic aioli adds a savory and aromatic touch. Whether served as a side dish or a delectable appetizer, these potatoes are sure to impress your family and friends.

In addition to the classic crispy twice-cooked new potatoes with garlic aioli, this article also features a collection of other tantalizing recipes that are sure to satisfy any palate. Explore the vibrant flavors of peri peri roasted potatoes, the tangy delight of lemon and herb potatoes, and the cheesy goodness of cheesy bacon ranch potatoes. With a variety of cooking methods and flavor combinations to choose from, there's something for every potato lover in this comprehensive guide.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY POTATOES WITH GARLIC AIOLI

Spicy Potatoes with Garlic Aioli image

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

Ingredients

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

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.

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

Ingredients

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.

Tips:

For the crispiest potatoes, use a variety that is high in starch, such as russet or Yukon Gold.
Cut the potatoes into even-sized pieces so that they cook evenly.
Parboil the potatoes until they are just tender, then drain and let them cool slightly. This will help them to crisp up when you fry them.
Fry the potatoes in a large skillet over medium-high heat until they are golden brown and crispy. Be sure to stir them occasionally so that they cook evenly.
Season the potatoes with salt, pepper, and any other desired spices.
Serve the potatoes immediately with your favorite dipping sauce, such as garlic aioli, ketchup, or ranch dressing.

Conclusion:

Crispy twice-cooked new potatoes with garlic aioli are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are crispy on the outside and fluffy on the inside, and the garlic aioli adds a creamy and flavorful touch. This dish is sure to be a hit with your family and friends.