Garlic Potato Tapas Recipes

GARLIC-POTATO TAPAS

Steps:

• Mix dressing, mustard, garlic and pepper in large bowl.
• Add potatoes and onions; mix lightly. Cover.
• Refrigerate at least 1 hour before serving.

4 CLASSIC SPANISH TAPAS USING POTATOES

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

PATATAS ALIOLI: ALIOLI POTATOES

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.

PATATAS BRAVAS

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.

GARLIC THYME POTATO TAPAS

Steps:

• Peel potatoes and cut into 1 inch cubes. Boil these until done (still holding together but easily pierced by a knife point), drain, and then cool.
• Mix together mustard, mayonnaise, garlic, thyme, and pepper in a large bowl. (Or whiz them all up in a food processor or mini chopper. Less chopping that way.).
• Stir in potatoes and onions. Mix lightly.
• Refrigerate at least one hour before serving.

GARLIC POTATO TAPAS

Steps:

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

POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)

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.

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE

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.

PATATAS BRAVAS

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.