ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI
Steps:
- To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside. Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat. In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste. While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use. Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes. Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes. Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more. To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm. Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
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Marcos Garcia
[email protected]This recipe is a winner! The roasted sweet potato wedges are crispy and flavorful, and the saffron aioli is the perfect complement. It's a great dish for any occasion.
Stella Jackson
[email protected]These roasted sweet potato wedges are perfect for a special occasion dinner. They're elegant and delicious, and they're sure to impress your guests.
Unagwu Iykechukwu
[email protected]My kids loved these roasted sweet potato wedges! They're a great way to get them to eat their veggies.
Bochra Dribina
[email protected]This recipe was easy to follow, even for a beginner like me. The wedges turned out perfectly crispy and the aioli was delicious.
Sahil Afridi
[email protected]I love the unique flavor of the saffron aioli. It's a great way to add a bit of international flair to a classic dish.
Queen Kulture
[email protected]The roasted sweet potato wedges can be made ahead of time, which makes them a great option for busy weeknights.
rainah chalwe
[email protected]This recipe is very affordable to make, especially if you use seasonal sweet potatoes.
Ashik's Inside
[email protected]These roasted sweet potato wedges are a healthy and satisfying snack or side dish. They're packed with nutrients and the saffron aioli is a great source of antioxidants.
Shabir Ahmad
[email protected]This recipe is a great way to elevate a simple dish into something special. The saffron aioli adds a touch of elegance and sophistication.
Logan Slates
[email protected]I'm not usually a fan of sweet potatoes, but these wedges were surprisingly delicious. The saffron aioli really made the dish.
Shidah Pounds
[email protected]These roasted sweet potato wedges were a hit at our dinner party! The saffron aioli was the perfect complement to the crispy, flavorful potatoes.