Ingredients for New Potatoes With Saffron Aioli
- 1 tablespoon water
- 1/8 teaspoon saffron threads
- 1/4 teaspoon paprika
- Hot Paprika
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 clove minced garlic
- 1 pound new potatoes
- 1/4 teaspoon fleur de sel per serving
- fresh cilantro leaves for garnish
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How to Make New Potatoes With Saffron Aioli
- In a small saucepan, bring 1 tablespoon of water to a boil.
- Add a pinch of saffron threads (about 1/8 teaspoon).
- Remove from heat, cover, and let steep for 15 minutes to infuse the water with color and flavor.
- Whisk in 1/4 teaspoon paprika (adjust to taste), 1/4 cup mayonnaise, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 clove minced garlic into the saffron water. Set aside.
- Place 1 pound of new potatoes in a medium pot and cover with enough cold salted water to generously submerge them.
- Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are just tender, about 20-25 minutes. Pierce with a fork to check for doneness.
- Drain the potatoes well and let them cool slightly.
- Gently press on each potato to slightly crack the skins and create a rustic appearance.
- Sprinkle with fleur de sel (about 1/4 teaspoon per serving)
- Arrange 2 potatoes per plate on 6 plates.
- Drizzle generously with the saffron aioli.
- Garnish with fresh cilantro leaves and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
6g
Carbs
19g
