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Farmers' Market Potatoes with Saffron Aioli

Farmers' Market Potatoes with Saffron Aioli

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  • 1/2 teaspoon crumbled saffron threads
  • 1/2 teaspoon smoked hot paprika or Hungarian hot paprika
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 12 4-ounce fingerling potatoes, Yukon Golds, or red-skinned potatoes, unpeeled
  • Fleur de sel (fine French sea salt)
  • 2 tablespoons chopped fresh cilantro

Recipe Preparation

  • 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. DO AHEAD 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.

  • If you can find flowering cilantro—also known as shot cilantro—at a farmers' market, try it in this dish instead of regular cilantro.

Recipe by Sarah Tenaglia, Janet McCrackenReviews Section

Watch the video: Στο Ελαιοτριβείο του Αγροτικού Συνεταιρισμού στα Ίμερα Σερβίων (May 2022).