ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI
Steps:
- To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside. Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat. In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste. While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use. Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes. Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes. Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more. To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm. Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
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Ernest Mua
[email protected]I would definitely make this dish again.
Aya Mohammed
[email protected]The saffron aioli was a nice touch.
Ruby Banjac
[email protected]These wedges were a great way to use up some leftover sweet potatoes.
Ugan Naidoo
[email protected]Delicious and easy to make. I will definitely be making this again.
Tinka Reynolds
[email protected]I made these roasted sweet potato wedges for a potluck and they were a huge hit! Everyone loved the crispy wedges and the flavorful saffron aioli.
Sabuj Ahmed
[email protected]The saffron aioli is a great way to add a bit of extra flavor to the roasted sweet potato wedges. It's also a great dipping sauce for other appetizers.
Habib Chowdhury
[email protected]These roasted sweet potato wedges are the perfect side dish for any occasion. They're healthy, delicious, and easy to make.
BoGieEntertainment Mitchell
[email protected]I love the combination of sweet potatoes and saffron. This dish is simple to make and always a crowd-pleaser.
Nomzamo Mabuya
[email protected]I was skeptical about the saffron aioli, but it turned out to be amazing! The roasted sweet potato wedges were also perfectly cooked. This dish is definitely a keeper.
yasir mahadi
[email protected]The roasted sweet potato wedges were a hit at my dinner party last night. The saffron aioli was especially popular, with guests raving about its creamy texture and subtle saffron flavor. I'll definitely be making this dish again!
Tats Newton
[email protected]Roasted sweet potato wedges with saffron aioli was a delightful dish! The wedges were perfectly roasted, crispy on the outside and tender on the inside, while the saffron aioli added a unique and flavorful touch. I highly recommend this recipe to any