Warm Saffron Potatoes with Serrano Ham and Sweet Peas (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
2 cups good quality mayonnaise |
pinch saffron threads, steeped in 1 tablespoon hot water |
1 lemon, juiced |
2 pounds baking potatoes, like russets, peeled and cubed |
kosher salt |
pepper |
3 tablespoons olive oil |
1 spanish onion, diced |
1 red chile, diced |
1 cup chopped serrano ham |
1 cup sweet peas, frozen and thawed |
1/4 cup chopped flat-leaf parsley |
Directions:
1. Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
2. Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.
3. Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.
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