Garlic Mayo with Potatoes

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Garlic Mayo with Potatoes
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
642
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie642 kcal(31 %)
Protein6.78 g(7 %)
Fat57.77 g(50 %)
Carbohydrates34.04 g(23 %)
Sugar added0 g(0 %)
Roughage4.01 g(13 %)
Vitamin A55.99 mg(6,999 %)
Vitamin D0 μg(0 %)
Vitamin E4.53 mg(38 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.42 mg(20 %)
Vitamin B₆0.32 mg(23 %)
Folate41.99 μg(14 %)
Pantothenic acid0.31 mg(5 %)
Biotin4.07 μg(9 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C35.28 mg(37 %)
Potassium933.66 mg(23 %)
Calcium47.77 mg(5 %)
Magnesium34.77 mg(12 %)
Iron1.84 mg(12 %)
Iodine12.78 μg(6 %)
Zinc0.72 mg(9 %)
Saturated fatty acids9.09 g
Cholesterol106.32 mg

Ingredients

for
4
For the aioli
2 egg yolks
4 cloves garlic (crushed)
1 teaspoon mustard powder
1 teaspoon salt
peppers
½ cup Nut oil
½ cup olive oil
white wine vinegar
0.55 bunch mint (finely chopped)
In addition
5 cups new potatoes (scrubbed)
How healthy are the main ingredients?
potatoolive oilgarlicmintsalt

Preparation steps

1.
Cook the potatoes in boiling salted water, lid on, for 20 minutes or until tender to the point of a knife.
2.
Drain thoroughly, then return to the pan. Add the butter and seasoning and swirl to coat the potatoes.
3.
Place the egg yolks in a bowl with the garlic, mustard powder, salt and pepper. Whisk well.
4.
Using an electric whisk or hand whisk, pour in the oils one drop at a time, whisking each one in thoroughly.
5.
Once the mixture begins to thicken, then add the oil a little faster, whisking well.
6.
After half the oil has been added, stir in 1 tsp of vinegar. Add the remaining oil in a thin trickle, constantly whisking. Season and add the mint.
7.
If the mixture curdles, put an egg yolk in a clean bowl, add the curdled mixture drop by drop whisking it in, then continue with the remaining oil. Serve hot with the aioli.
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