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Warm parmesan and garlic potato salad https://www.metro.ca/userfiles/image/recipes/salade-tiede-12220.jpg PT20M PT30M PT50M
Season potatoes to taste and cook them in air fryer with olive oil at 200 °C (400 °F) for 20 minutes.In the meantime, using the flat face of a chef’s knife, crush garlic on a cutting board. Once garlic is quasi pureed, transfer it to a large bowl and add mayonnaise, paprika and Parmesan. Add salt, chili, and blend well.Once baby potatoes are well roasted and tender, remove them from air fryer and add them directly to the bowl of aioli, while they’re still hot.Wash parsley and remove leaves from stalks. Shred leaves coarsely.Toss potatoes gently to coat them with aioli, add parsley leaves and serve immediately.Source : Martin Juneau
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1 pack (680 g) “Mini parfaite” yellow creamer potatoes 20 mL olive oil 2 cloves garlic 50 mL mayonnaise of your choice 15 mL smoked (or regular) paprika 20 g Parmesan, finely grated Salt to taste crushed chili to taste 1/4 bunch of italian parsley
Warm parmesan and garlic potato salad

Warm parmesan and garlic potato salad

Rate this recipe
2 Votes
4
Main course
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 pack
    (680 g)
    “Mini parfaite” yellow creamer potatoes
  • 20 mL
    olive oil
  • 2
    cloves garlic
  • 50 mL
    mayonnaise of your choice
  • 15 mL
    smoked (or regular) paprika
  • 20 g
    Parmesan, finely grated

  • Salt to taste

  • crushed chili to taste
  • 1/4 bunch
    of italian parsley
Imprimer ma sélection

Preparation

Season potatoes to taste and cook them in air fryer with olive oil at 200 °C (400 °F) for 20 minutes.

In the meantime, using the flat face of a chef’s knife, crush garlic on a cutting board. Once garlic is quasi pureed, transfer it to a large bowl and add mayonnaise, paprika and Parmesan. Add salt, chili, and blend well.

Once baby potatoes are well roasted and tender, remove them from air fryer and add them directly to the bowl of aioli, while they’re still hot.

Wash parsley and remove leaves from stalks. Shred leaves coarsely.

Toss potatoes gently to coat them with aioli, add parsley leaves and serve immediately.

Source : Martin Juneau

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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