Roasted Spanish Potatoes With Saffron Garlic Mayonnaise Recipes

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ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE



Roasted Spanish Potatoes with Saffron Garlic Mayonnaise image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer     Side Dish

Number Of Ingredients 12

3 yukon gold potatoes
1 tbsp extra virgin olive oil
sea salt
freshly cracked black pepper
2 cloves garlic
1/4 tsp saffron threads
1/2 cup low fat mayonnaise
1 tbsp extra virgin olive oil
1 tsp lemon juice
sea salt
freshly cracked black pepper
fresh chives

Steps:

  • Grab 3 cleaned yukon gold potatoes and cut them into 1/2 inch (1.5 cm) thick pieces, I like to cut my potatoes in half and each half in half to end up with 4 quarters, cut each quarter in half and chop the potatoes into 1/2 inch pieces, you should end up with 6 pieces from each quarter
  • Add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
  • While the potatoes are roasting make the saffron garlic mayonnaise, roughly mince 2 cloves of garlic and add into a mortar, pinch in a 1/4 tsp of saffron threads into the mortar and using a pestle pound down on the garlic and saffron until you form a paste, then add 1/2 cup of low-fat mayonnaise (you can use full fat if you want), pour in 1 tablespoon of extra virgin olive oil, 1 tsp of fresh lemon juice and lightly season with sea salt & freshly cracked black pepper, mix together until well combined, cover with seran wrap and set aside at room temperature
  • After roasting the potatoes for 25 minutes, remove them from the oven, transfer the potatoes into a large bowl, pour in the saffron garlic mayonnaise over the potatoes and gently mix together until all the potatoes are coated with the mayonnaise, transfer to a shallow bowl and sprinkle with a generous portion of freshly chopped chives, enjoy!

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.

ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE



Roasted Spanish Potatoes with Saffron Garlic Mayonnaise image

Yield 4

Number Of Ingredients 11

3 yukon gold potatoes
1 tbsp extra virgin olive oil
pinch sea salt
pinch black pepper
2 cloves garlic
1/2 tsp saffron threads
1/2 cup low fat mayonnaise
1 tbsp extra virgin olive oil
1 tsp lemon juice
pinch sea salt
pinch black pepper

Steps:

  • Grab 3 cleaned yukon gold potatoes and cut them into 1/2 inch (1.5 cm) thick pieces, I like to cut my potatoes in half and each half in half to end up with 4 quarters, cut each quarter in half and...

Nutrition Facts :

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