Roasted Spanish Potatoes With Saffron Garlic Mayonnaise Food

SPANISH POTATO SALAD

Steps:

• Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
• Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.

ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE

Steps:

• Grab 3 cleaned yukon gold potatoes and cut them into 1/2 inch (1.5 cm) thick pieces, I like to cut my potatoes in half and each half in half to end up with 4 quarters, cut each quarter in half and chop the potatoes into 1/2 inch pieces, you should end up with 6 pieces from each quarter
• Add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
• While the potatoes are roasting make the saffron garlic mayonnaise, roughly mince 2 cloves of garlic and add into a mortar, pinch in a 1/4 tsp of saffron threads into the mortar and using a pestle pound down on the garlic and saffron until you form a paste, then add 1/2 cup of low-fat mayonnaise (you can use full fat if you want), pour in 1 tablespoon of extra virgin olive oil, 1 tsp of fresh lemon juice and lightly season with sea salt & freshly cracked black pepper, mix together until well combined, cover with seran wrap and set aside at room temperature
• After roasting the potatoes for 25 minutes, remove them from the oven, transfer the potatoes into a large bowl, pour in the saffron garlic mayonnaise over the potatoes and gently mix together until all the potatoes are coated with the mayonnaise, transfer to a shallow bowl and sprinkle with a generous portion of freshly chopped chives, enjoy!

SPANISH TAPAS POTATOES IN GARLIC MAYONNAISE

Steps:

• Peel the potatoes and boil in salted water for approx 20 mins check that the potatoes are done then drain and leave to cool.
• In a bowl mix the mayonnaise, chopped parsley, crushed garlic, and paprika.
• Once the potatoes have cooled, chop them into small chunks (2x2cm).
• Add the potatoes to the garlic mayonnaise and mix well.
• Leave in the fridge for 30 mins before serving at room temperature.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

SAFFRON GARLIC NEW POTATOES

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.

SAFFRON POTATOES

Steps:

• Set a large saucepan over a medium heat and add the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook the onion for five minutes, then turn down the heat to low and cook for a further 5-10 minutes, stirring occasionally, until golden and sweet in smell and taste.
• Add the garlic, paprika, bay and rosemary to the saucepan, and cook for five more minutes to release their flavours.
• Meanwhile, cut the potatoes in half lengthways, then cut each half into two or three long wedges, depending on the size of the potato. Lightly season them with salt and pepper, then pour on the saffron infusion. Toss well and leave for about five minutes before adding to the pan.
• Let everything simmer gently in the saucepan, covered, stirring occasionally and scraping the bottom of the pan until the potatoes are tender, around 30 minutes.
• Serve immediately.

POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)

Steps:

• Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks.
• In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).
• Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.