NEW POTATOES WITH SAFFRON AIOLI

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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.

Provided by iris5555

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

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 yukon gold potatoes or 12 small red potatoes, unpeeled
fleur de sel (fine French sea salt)
2 tablespoons chopped fresh cilantro

Steps:

  • Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat.
  • Cover and let steep 15 minutes.
  • Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
  • Place potatoes in pot with enough cold salted water to cover.
  • Bring to boil and cook until just tender, about 20-25 minutes. Drain. Cool slightly.
  • Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
  • Place 2 potatoes on each of 6 plates.
  • Drizzle with saffron aioli; sprinkle with cilantro and serve.

Nutrition Facts : Calories 336, Fat 9.2, SaturatedFat 1.4, Cholesterol 5.1, Sodium 160.1, Carbohydrate 58.5, Fiber 8.3, Sugar 5.2, Protein 6

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