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Crispy Twice Cooked New Potatoes with Garlic Aioli Recipe

Crispy Twice Cooked New Potatoes with Garlic Aioli

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on January 21, 2013

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    This is one of my staple dishes (the chimmichurri pork, potatos and garlic aioli. Always turns out great, and is relatively quick to prepare (i have eight children, and NOBODY complains about this dinner :. I used to make it before swimming Wednesday nights, but i had tiny burns on my hands from frying the potatos + chlorine= still worth it!

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  • on August 28, 2011

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    EVEN FASTER. I microwaved potatoes, flattened and crisped them up in a cast iron skillet with a little butter and olive oil.Very good.

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  • on June 26, 2011

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    The potatoes were nice, but pretty uninventive - I've made these tonnes of times in the past. The aioli was awful - it tasted disgusting; like gone off mayo, yuk, what a waste of ingredients & time & money.

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  • on June 27, 2010

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    I made this for a family dinner, they loved it! The aioli was wonderful. My daughter in law said don't forget my birthday is coming up will you make this for my birthday dinner?! This is one recipe you will use over and over again! You must try it.

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  • on March 04, 2010

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    My family really enjoyed this recipe. I was concerned about the garlic being over powering in the aioli, but it wasn't. My very picky eating daughter begged for more after we were done eating. I served this with baked fish. Easy to make and tastes wonderful.

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  • on February 22, 2010

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    This will be another way to cook potatoes, something new to wow my guests this 2010 Thanksgiving.

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  • on February 20, 2010

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    Wow- These crispy creamy potatoes on top of this fantastic garlic aoli blew me and my guests away. Definately a keeper in my file of top recipes.
    Try these once and you will love them, too!

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  • on February 19, 2010

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    Trying to eat healthier so I didn't fry the potatoes after baking and I used greek yogurt instead of sour cream--all in the blender. I also made the chimichurri pork tenderloin from this episode and the garlic aioli was incrediible and presented beautifully on the plate with the chimichurri (white and green sauces. Easy and different and Yummy. The flavor of the garlic was perfect to me. Can't wait to use garlic aioli in other recipes.

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  • on March 31, 2009

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    This was good, not great. I've made many Aiolis over the years. I love roasted garlic in dressings or just squeezed onto slices of french bread but it was too tame for Aioli. It sweetens when roasted which is good but it loses strength. I had to ad chopped garlic at the end to give it that traditional garlic flavor known in classic Aioli.

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  • on December 23, 2008

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    I didn't second cook (fry mine. Just roasted the potatoes till crispy brown. The aioli was wonderful. I'll definitely do it again!

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