0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
30 min |
| Active: |
10 min |
| Yield: |
6 to 8 servings |
| Level: |
Easy |
| Total: |
30 min |
| Active: |
10 min |
| Yield: |
6 to 8 servings |
Ingredients
- 3 russet potatoes, cut into 1-inch chunks
- Kosher salt
- Vegetable oil, for frying
- Large pinch of saffron
- 2 pasteurized egg yolks
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- Smoked paprika, for sprinkling
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
220 |
| Total Fat |
16 g |
| Saturated Fat |
2 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
37 mg |
| Sodium |
268 mg |
| Serving Size |
1 of 8 servings |
| Calories |
220 |
| Total Fat |
16 g |
| Saturated Fat |
2 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
37 mg |
| Sodium |
268 mg |
