Best 4 Farmers Market New Potatoes With Saffron Aïoli Recipes
Indulge in a delightful culinary journey with our specially curated collection of farmers' market new potato recipes, each infused with the vibrant flavors of saffron aioli. Embark on a delightful adventure as you explore a symphony of tastes and textures, from the crispy, golden-brown exteriors to the fluffy, tender interiors of these irresistible potatoes. Experience the perfect balance of flavors as the earthy notes of the potatoes harmonize with the aromatic saffron and creamy aioli. Dive into a world of culinary bliss with our diverse selection of recipes, ranging from the classic simplicity of roasted potatoes with saffron aioli to the elegant sophistication of saffron-infused potato galette. Discover the hidden gem of potato and saffron soup, a comforting and flavorful dish that will warm your soul. Expand your culinary horizons with our unique saffron potato salad, a refreshing and vibrant side dish that adds a touch of elegance to any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
NEW POTATOES WITH SAFFRON AIOLI
Modified from Bon Appetit. The original recipe called for 1/2 tsp smoked paprika for the aioli, but I thought that was a bit too smoky, thus my change.
Provided by iris5555
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 336, Fat 9.2, SaturatedFat 1.4, Cholesterol 5.1, Sodium 160.1, Carbohydrate 58.5, Fiber 8.3, Sugar 5.2, Protein 6
PATATAS BRAVAS WITH SAFFRON AïOLI
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel-lined baking sheet; let cool.
- Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
- Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
- Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.
FARMERS' MARKET NEW POTATOES WITH SAFFRON AïOLI
Categories Potato Side Quick & Easy Mayonnaise Saffron Cilantro Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
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.
SAFFRON GARLIC NEW POTATOES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.
Tips:
- Choose small, firm new potatoes for the best results.
- Wash the potatoes thoroughly before boiling them.
- Do not overcook the potatoes, as they should still have a slight bite to them.
- To make the saffron aioli, use a high-quality saffron that has a strong flavor.
- Be sure to whisk the aioli constantly while adding the olive oil, to prevent it from curdling.
- Season the aioli to taste with salt and pepper.
- Serve the potatoes with the saffron aioli and a sprinkle of chopped parsley.
Conclusion:
These farmers market new potatoes with saffron aioli are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are roasted until tender and crispy, and the saffron aioli adds a rich and flavorful touch. This dish is sure to be a hit with everyone at your table.
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