Best Saffron Garlic New Potatoes Recipes

ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE

Steps:

• Grab 3 cleaned yukon gold potatoes and cut them into 1/2 inch (1.5 cm) thick pieces, I like to cut my potatoes in half and each half in half to end up with 4 quarters, cut each quarter in half and chop the potatoes into 1/2 inch pieces, you should end up with 6 pieces from each quarter
• Add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
• While the potatoes are roasting make the saffron garlic mayonnaise, roughly mince 2 cloves of garlic and add into a mortar, pinch in a 1/4 tsp of saffron threads into the mortar and using a pestle pound down on the garlic and saffron until you form a paste, then add 1/2 cup of low-fat mayonnaise (you can use full fat if you want), pour in 1 tablespoon of extra virgin olive oil, 1 tsp of fresh lemon juice and lightly season with sea salt & freshly cracked black pepper, mix together until well combined, cover with seran wrap and set aside at room temperature
• After roasting the potatoes for 25 minutes, remove them from the oven, transfer the potatoes into a large bowl, pour in the saffron garlic mayonnaise over the potatoes and gently mix together until all the potatoes are coated with the mayonnaise, transfer to a shallow bowl and sprinkle with a generous portion of freshly chopped chives, enjoy!

SAFFRON POTATOES

Steps:

• Crumble saffron threads into water.
• Peel potatoes and cut crosswise into 3/4-inch-thick slices. Rinse potatoes well and pat dry between paper towels.
• Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side. Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.

NEW POTATOES WITH SAFFRON AIOLI

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.

SAFFRON MASH POTATOES

Steps:

• Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.

FARMERS' MARKET NEW POTATOES WITH SAFFRON AïOLI

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 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.
• *Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from Tienda.com.

CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI

Steps:

• Preheat oven to 400 degrees F.
• Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
• Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
• When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
• Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.