New Potatoes with Saffron Aioli
Transform simple ingredients into a stunning side dish with this recipe for New Potatoes with Saffron Aioli. Perfectly tender new potatoes, boiled with their skins on for extra flavor, are tossed in olive oil and seasoned to perfection. The highlight of this dish is the luxurious saffron aioli, a creamy, golden sauce infused with the earthy aroma of saffron, zesty lemon juice, and a hint of garlic. This vibrant accompaniment, made from scratch using simple emulsification techniques, elevates the humble potato to gourmet status. Ideal for dinner parties or weeknight meals, this dish is as visually appealing as it is delicious. Serve these potatoes warm as a shareable appetizer, or pair them with grilled meats or seafood for a complete meal bursting with flavors.
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Recipe Information
Ingredients
- 1 pound new potatoes
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 clove garlic clove
- 1 pinch saffron threads
- 1 large egg yolk
- 1 tablespoon lemon juice
- 0.5 teaspoon Dijon mustard
- 0.5 cup vegetable oil
- 0.5 teaspoon black pepper
Instructions
Wash the new potatoes thoroughly and slice any larger ones in half to ensure even cooking. Leave the skins on for added flavor and texture.
Place the potatoes in a large pot and cover them with water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer for 15–20 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the saffron aioli. Start by soaking the saffron threads in 1 tablespoon of warm water for 5 minutes to release their flavor and color.
In a small mixing bowl, mash the garlic clove into a paste using the back of a spoon or a mortar and pestle.
Add the egg yolk, lemon juice, Dijon mustard, and soaked saffron (including the water) to the garlic paste. Whisk the ingredients together until well combined.
Very slowly drizzle the vegetable oil into the mixture, a few drops at a time, while constantly whisking. Once the mixture begins to thicken and emulsify, you can add the oil in a thin stream until all of it has been incorporated.
Season the aioli with a pinch of salt and black pepper to taste. Cover and refrigerate until ready to serve.
Once the potatoes are cooked, drain them and toss them in a large bowl with 3 tablespoons of olive oil and a pinch of salt and black pepper.
Serve the potatoes warm, either plated or in a serving dish, with the saffron aioli on the side for dipping or drizzling.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
