Grilled Potatoes with Allioli
Total time: 35 minutes
Simple grilled potatoes, finished with freshly made allioli. If you like garlic, you will absolutely love this... But, be careful not to use too much. In this case a little goes a long way!
Ingredients:
- 2 - 3 medium potatoes, 300gr, 10.5oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 - 2 tbs Allioli
Instructions:
- Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
- Put remaining ingredients into a large bowl and mix well.
- Add potatoes and toss, coating thoroughly.
- Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these). Cook on barbecue (grill) for 25 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- When done remove potatoes and place on a paper towel briefly to remove the excess oil.
- Toss potatoes with 1 - 2 tbs allioli and serve.
Note: Could also be done in 400F (200C) oven for 30 minutes.
Allioli Time: 15 minutesThis is the Spanish/Catalan method, without egg yolks. It's heavy on the garlic, and very hot! Yes, garlic packs a lot of heat when fixed this way! You can cut it with commercial mayonnaise if you like.
Ingredients:
- 4 large cloves of garlic, 12gr, .42oz
- 1/4 tsp sea, kosher or other coarse salt, 1.5gr, .05oz
- 2 - 3 tbs good olive oil, 40.5gr, 1.43oz
Instructions:
- You have to do this with a mortar and pestle. (see below for substitutes) The garlic has to be mashed. A blender or food processor will not work - you'll get a bland garlic mayonnaise. The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor.
- Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt helps break down the garlic.
- Pound with the pestle until you get a paste. Yes, this will take awhile. (It took 10 - 15 total minutes for me to make this.)
- When you have a thick paste add the olive oil a few drops at a time and work into the garlic. Once the drops are incorporated, add a few more.
- Continue adding oil until it becomes difficult to incorporate then stop. If you add too much the sauce will break - the oil will separate from the garlic. This should look like a very thick mayonnaise.
Note: If you don't have a mortar and pestle you can use a small, deep bowl (ceramic if possible) and the round handle of something - table knife, spatula, rolling pin, something fairly large. You could also mash the garlic and salt into a paste on a plastic cutting board (or in a heavy food bag) with a meat pounder, first, then put it into a bowl and incorporate the oil using a fork or whisk. Just remember that the garlic needs to be really mashed or it won't accept the oil. And if nothing seems to work, just add the mashed garlic and oil to some mayo.....
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 536 / 268 Total Carbohydrates: 54 / 27 Dietary Fiber: 7 / 3.5 Total Fat: 34 / 17 Saturated Fat: 4.5 / 2.75 Cholesterol: 0 / 0 Protein: 6 / 3 Calcium: 46 / 23 Sodium: 297 / 148.5. |
General Technical Details and Disclaimer:
Note: The nutrition info assumes half of the Allioli.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
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Nutrition Information Entire Recipe / half recipe Calories: 373 / 186.5 Total Carbohydrates: 4 / 2 Dietary Fiber: .4 / .2 Total Fat: 40 / 20 Saturated Fat: 5.5 / 2.75 Cholesterol: 0 / 0 Protein: .7 / .35 Calcium: 20 / 10 Sodium: 558 / 279. |
The Allioli