Crispy baked potatoes with saffron aioli
Spain on a Fork · ♥ 170 likes · 3K views · 5 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole medium-sized Yukon potatoes
Rinse and scrub the potatoes under cold running water and pat dry with paper towels.
Cleaning and piercing the potatoes
Drizzle with extra virgin olive oil, coat by hand, and season generously with sea salt on both sides.
- 2 cloves garlic
- ½ tsp saffron
Roughly mince the garlic, put it in a mortar with half a teaspoon of saffron and pound to a paste.
- ½ cup mayonnaise
- 1 tsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- freshly cracked black pepper
Add half a cup of mayonnaise, a teaspoon of lemon juice, a tablespoon of extra virgin olive oil, sea salt and black pepper; whisk together, cover and leave at room temperature.
Take the potatoes out, cut each open without cutting all the way through and push open with a spatula; season the insides with sea salt and black pepper.
Opening the baked potatoes
- fresh chives
Plate each potato with a generous portion of the saffron aioli and sprinkle with finely chopped chives.