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.
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
GARLIC SMASHED POTATOES WITH SAFFRON AIOLI
Looking for the perfect side dish? With a creamy, tender middle and a crisp and crunchy outside, these potatoes are a tasty addition to any meal. Serve it up with a skinny aioli and this dish is sure to impress.
Provided by Jessica
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot. Cover with salted water and bring to a boil. Cook for 20 minutes, or until potatoes are tender. Drain and cool potatoes under cold water.
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes on baking pan covered with parchment paper.
- Using a potato masher or a fork, carefully flatten potatoes until they are smashed, but still in one piece.
- In a small bowl combine oil, garlic, thyme and parsley. Drizzle mixture onto potatoes.
- Bake potatoes for 18 to 20 minutes or until golden brown and crispy.
- In a small saucepan, boil 1 tablespoon of water. Remove from heat and add saffron. Cover and let steep for 5 minutes.
- Mix in Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, and paprika. Cover and chill.
- Serve with saffron aioli and enjoy!
POTATO CROQUETAS WITH SAFFRON ALIOLI
Categories Herb Potato Fry Cocktail Party Vegetarian Gourmet
Yield Makes 24 to 28 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)
POTATO CROQUETTES WITH SAFFRON AIOLI
Make and share this Potato Croquettes With Saffron Aioli recipe from Food.com.
Provided by chia2160
Categories Potato
Time 1h30m
Yield 28 croquettes
Number Of Ingredients 19
Steps:
- For Aioli.
- Put saffron and hot water in a small cup, let stand 5 minutes.
- Puree with remaining Aioli ingredients in a blender, refrigerate.
- For Croquettes.
- Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
- Drain.
- Mash with a masher and cool.
- Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
- Form into small balls on a plate.
- Beat remaining 2 eggs in a bowl.
- Add flour to one plate and bread crumbs to another.
- Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
- Place on a tray lined with foil.
- Chill for 30 minutes.
- Preheat oven to 200°F.
- Heat oil in a pot until temp reaches 360--or use a deep fryer.
- Fry in batches until browned.
- Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
- Serve croquettes with saffron aioli.
Nutrition Facts : Calories 345.2, Fat 34.3, SaturatedFat 5.3, Cholesterol 25.9, Sodium 68.5, Carbohydrate 8.6, Fiber 0.6, Sugar 0.6, Protein 1.8
POTATO CROQUETAS WITH SAFFRON AIOLI (SPAIN)
POSTED FOR ZAAR WORLD TOUR 5. Popular throughout Spain, tapas are appetizers. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. Although it's not necessary to dine out when craving these bite-sized eats. Just gather some friends, and serve some of Spain's tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain). The saffron aioli here provides just the right taste, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire. They are popular, so make extra. From Gourmet Magazine.
Provided by UmmBinat
Categories Lunch/Snacks
Time 1h10m
Yield 24 Croquetas, 6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare Croquetas:.
- Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
- Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork.
- Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside.
- Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in batches, roll balls in flour to coat, gently shaking off excess.
- Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a pot.
- Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
- Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
- **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
- Prepare Saffron Aioli:.
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
- **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).
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.
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