Best 6 Farmers Market New Potatoes With Saffron Aïoli Recipes

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Summer is the prefect time to create a dish with fresh produce from the farmers market. New potatoes are available in abundance during this time of year, and they are a versatile vegetable that can be used in a variety of dishes. One delicious way to prepare new potatoes is to roast them with saffron aïoli. This dish is simple to make and can be served as a side dish or a main course. The roasted potatoes are crispy on the outside and fluffy on the inside, and the saffron aïoli adds a rich, flavorful sauce. If you are looking for a new potato recipe to try, this dish is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

NEW POTATOES WITH SAFFRON AIOLI



New Potatoes With Saffron Aioli image

Modified from Bon Appetit. The original recipe called for 1/2 tsp smoked paprika for the aioli, but I thought that was a bit too smoky, thus my change.

Provided by iris5555

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon water
1/2 teaspoon crumbled saffron thread
1/4 teaspoon smoked paprika
1/4 teaspoon hungarian hot paprika
1/2 cup mayonnaise
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
1 garlic clove, minced
12 small yukon gold potatoes or 12 small red potatoes, unpeeled
fleur de sel (fine French sea salt)
2 tablespoons chopped fresh cilantro

Steps:

  • Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat.
  • Cover and let steep 15 minutes.
  • Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
  • Place potatoes in pot with enough cold salted water to cover.
  • Bring to boil and cook until just tender, about 20-25 minutes. Drain. Cool slightly.
  • Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
  • Place 2 potatoes on each of 6 plates.
  • Drizzle with saffron aioli; sprinkle with cilantro and serve.

Nutrition Facts : Calories 336, Fat 9.2, SaturatedFat 1.4, Cholesterol 5.1, Sodium 160.1, Carbohydrate 58.5, Fiber 8.3, Sugar 5.2, Protein 6

PATATAS BRAVAS WITH SAFFRON AïOLI



Patatas Bravas with Saffron Aïoli image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

  • 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.

SAFFRON GARLIC NEW POTATOES



Saffron Garlic New Potatoes image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons butter
2 tablespoons thinly sliced garlic cloves
1 shallot, peeled and thinly sliced
1/4 teaspoon ground saffron
2 pounds very small new potatoes, scrubbed
1 cup low sodium chicken stock
1 1/2 cups water
2 teaspoons salt
1/4 teaspoon smoked paprika
1 tablespoon chopped parsley leaves, for garnish
1 baguette, sliced

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.

SPICY POTATOES WITH GARLIC AIOLI



Spicy Potatoes with Garlic Aioli image

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings (1-3/4 cups aioli).

Number Of Ingredients 18

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

POTATO CROQUETAS WITH SAFFRON ALIOLI



Potato Croquetas with Saffron Alioli image

Categories     Herb     Potato     Fry     Cocktail Party     Vegetarian     Gourmet

Yield Makes 24 to 28 hors d'oeuvres

Number Of Ingredients 14

1 pound large boiling potatoes (about 2)
3 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1/4 teaspoon chopped fresh tarragon
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup all-purpose flour
3/4 cup fine dry bread crumbs
About 4 cups olive oil (not extra-virgin) for frying
Accompaniment: saffron alioli
Special Equipment
a potato ricer; a deep-fat thermometer

Steps:

  • Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
  • Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
  • Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
  • Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
  • Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
  • Preheat oven to 200°F.
  • Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)

FARMERS' MARKET NEW POTATOES WITH SAFFRON AïOLI



Farmers' Market New Potatoes with Saffron Aïoli image

Categories     Potato     Side     Quick & Easy     Mayonnaise     Saffron     Cilantro     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 tablespoon water
1/2 teaspoon crumbled saffron threads
1/2 teaspoon smoked hot paprika* or Hungarian hot paprika
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 garlic clove, minced
12 4-ounce fingerling potatoes, Yukon Golds, or red-skinned potatoes, unpeeled
Fleur de sel (fine French sea salt)
2 tablespoons chopped fresh cilantro

Steps:

  • Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat. Cover and let steep 15 minutes. Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
  • Place potatoes in pot with enough cold salted water to cover. Bring to boil and cook until just tender, about 25 minutes. Drain. Cool slightly. Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
  • Place 2 potatoes on each of 6 plates. Drizzle with saffron aioli; sprinkle with cilantro and serve.
  • *Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from Tienda.com.

Tips:

  • Choose the right potatoes: Baby potatoes or new potatoes are best for this recipe because they have a thin skin and tender flesh.
  • Cook the potatoes properly: Boil the potatoes in salted water until they are just tender, but not mushy.
  • Make the saffron aioli ahead of time: This will allow the flavors to meld and develop.
  • Use fresh herbs: Fresh herbs, such as parsley, chives, and dill, will add a bright, fresh flavor to the dish.
  • Serve the potatoes warm or at room temperature: This dish is best enjoyed when the potatoes are still slightly warm or at room temperature.

Conclusion:

This recipe for Farmers Market New Potatoes with Saffron Aioli is a delicious and easy way to enjoy fresh, seasonal potatoes. The saffron aioli adds a rich, flavorful twist to the dish, and the fresh herbs add a bright, summery flavor. This dish is perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish.

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