Crispy Potatoes With Saffron Aioli Recipe
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
8 to 10 servings
Ingredients
  • 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
  • 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.