Main
Recipes
Crispy Twice Cooked New Potatoes with Garlic Aioli (Tyler Florence) Recipe

Crispy Twice Cooked New Potatoes with Garlic Aioli (Tyler Florence) Recipe

Posted by

Rate It!

Crispy Twice Cooked New Potatoes with Garlic Aioli (Tyler Florence)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

Directions:

Garlic aioli:
Preheat oven to 400 degrees F.
Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	862.45 Kcal (3611 kJ)
Calories from fat	290.44 Kcal
		% Daily Value*
Total Fat	32.27g	50%
Cholesterol	45.95mg	15%
Sodium	384.54mg	16%
Potassium	2262.48mg	48%
Total Carbs	132.92g	44%
Sugars	26.45g	106%
Dietary Fiber	19.97g	80%
Protein	15.24g	30%
Vitamin C	21.3mg	35%
Vitamin A	6.5mg	217%
Iron	6.9mg	38%
Calcium	228.3mg	23%

Amount Per 100 g
Calories	119.02 Kcal (498 kJ)
Calories from fat	40.08 Kcal
		% Daily Value*
Total Fat	4.45g	50%
Cholesterol	6.34mg	15%
Sodium	53.07mg	16%
Potassium	312.22mg	48%
Total Carbs	18.34g	44%
Sugars	3.65g	106%
Dietary Fiber	2.76g	80%
Protein	2.1g	30%
Vitamin C	2.9mg	35%
Vitamin A	0.9mg	217%
Iron	1mg	38%
Calcium	31.5mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lemon Bombe

Angel food cake , purchased, Unflavored gelatin and 13 more..
Breadless Stuffing

Olive oil, Sliced fresh mushrooms, Garlic, chopped and 9 more..
Pot-Au-Feu

Kosher salt, Sugar, Head of garlic , halved crosswise and 33 more..
Portuguese Fish Stew

Extra virgin olive oil, plus more and 15 more..
Vichyssoise

Diced raw potatoes, Butter and 7 more..
Crushed Potatoes With Chive Sour Cream

Potatoes (i used yukon golds), about 2 diameter, Olive oil and 4 more..
Sesame Fried Potatoes

Potatoes, Flour, Salt , to taste and 7 more..
Breakfast Trifle Grits (Patrick and Gina Neely)

Water, Quick cooking grits, Sugar, Butter and 7 more..
Garden Potato and Green Bean Salad Du Jardin

Extra virgin olive oil, White wine vinegar, Orange juice and 10 more..