Crispy Potatoes With Saffron Aioli Recipe

Ingredients

• Aioli
• Pinch of saffron threads, finely ground
• 1 teaspoon warm water
• 1 teaspoon lemon juice
• 1 large egg yolk
• ½ teaspoon finely minced garlic
• ¾ cup extra-virgin olive oil
• ⅛ teaspoon salt
• Potatoes
• 4 pounds fingerling potatoes, sliced in half diagonally
• 2 tablespoons, plus 1 ½ teaspoon salt
• ¼ cup canola oil
• 1 cup roughly chopped parsley
• 1½ teaspoons red pepper flakes
• 1 teaspoon piment d'Espelette

Directions

1. Make the aioli: In a small bowl, combine the saffron and the warm water and let stand 5 minutes. In a separate bowl, using a large whisk, beat the egg yolk. Very gradually whisk in the oil, drop by drop, whisking constantly, until the mixture is well emulsified. Continue adding the oil in a steady stream, whisking constantly, until all of the oil is incorporated and the mixture is thick. Whisk in the saffron mixture, lemon juice, garlic and salt and set aside. Note: The aioli can be made the day before. Cover with plastic wrap and refrigerate, then bring to room temperature just before serving.
2. Make the potatoes: In a large pot, add the potatoes and enough water to cover them by half an inch. Add 2 tablespoons of the salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 15 minutes. Remove the potatoes from the water and let cool on a paper towel-lined baking sheet.
3. Heat the canola oil in a large skillet over high heat. Working in batches, fry the potatoes until they are golden brown and crisp, about 3 minutes.
4. Transfer the fried potatoes to a bowl and season with the remaining 1½ teaspoons salt, chopped parsley, red pepper flakes and piment d'Espelette. Serve immediately, accompanied by the saffron aioli.