New Potatoes With Saffron Aioli |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Modified from Bon Appetit. The original recipe called for 1/2 tsp smoked paprika for the aioli, but I thought that was a bit too smoky, thus my change. Ingredients:
1 tablespoon water |
1/2 teaspoon crumbled saffron thread |
1/4 teaspoon smoked paprika |
1/4 teaspoon hungarian hot paprika |
1/2 cup mayonnaise |
1 tablespoon extra virgin olive oil |
1 teaspoon fresh lemon juice |
1 garlic clove, minced |
12 small fingerling potatoes or 12 small yukon gold potatoes or 12 small red potatoes, unpeeled |
fleur de sel (fine french sea salt) |
2 tablespoons chopped fresh cilantro |
Directions:
1. Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat.
2. Cover and let steep 15 minutes.
3. Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
4. Place potatoes in pot with enough cold salted water to cover.
5. Bring to boil and cook until just tender, about 20-25 minutes. Drain. Cool slightly.
6. Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
7. Place 2 potatoes on each of 6 plates.
8. Drizzle with saffron aioli; sprinkle with cilantro and serve.
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