Deep Fried New Potatoes with Saffron Aioli


  • 20 baby or new potatoes
  • canola oil for deep frying
  • kosher salt and ground black pepper
  • 1 egg yolk
  • 1/2 tsp Dijon mustard
  • 1 and 1/4 cups extra virgin olive oil
  • 2 tbs lemon juice
  • 1 garlic clove, crushed
  • 1/2 tsp saffron threads
  • kosher salt and fresh cracked black pepper to taste
  • To make the aioli put the egg yolk in a bowl with Dijon mustard and a pinch of salt.
  • Stir to mix together well. Using a whisk, beat the olive oil very gradually, drop by drop at first and then in a very thin stream.
  • Stir in the lemon juice.
  • Season the mayonnaise with salt and pepper to taste., then add the crushed garlic and beat the mixture to thoroughly to combine.
  • Place the saffron in a small bowl and add 2 tsp of hot water.
  • Press the saffron with the back of a spoon to extract the color and flavor then let steep for 5 minutes.
  • Beat the saffron and the soaking liquid into the aioli.
  • Cook the potatoes in their skins in a large pan of boiling salted water for 5 minutes, then turn off the heat.
  • Cover the pan and let stand for 15 minutes.
  • Drain the potatoes well, then dry them¬†thoroughly¬†in a clean dish towel.
  • Heat a 1/2 deep lay of oil in a deep pan. when oil is hot add the potatoes and cook quickly, turning constantly, until crisp and golden all over.
  • Transfer to a platter and serve with the saffron aioli.

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