Photo: Lars Blankers
Crisp Potatoes with Allioli
10 ingredients
openrecipes
Catalan allioli is the Iberian equivalent of Provençal aioli, or garlic mayonnaise. Drizzled over hot, crisp potatoes, it melts into them, creating a rich, creamy sauce. Sometimes a spicy-hot tomato sauce is used to dress potatoes, in which case they are called
Estimated Nutrition (whole recipe, rough)
568
Calories
14g
Protein
34g
Fat
57g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. small red potatoes, unpeeled
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/2 cup olive oil
- 1/2 cup vegetable, safflower or corn oil
- 1 egg yolk
- 4 garlic cloves, minced
- 2 Tbs. white wine vinegar
- Coarse salt and freshly ground pepper, to taste
- 1 to 2 Tbs. warm water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes