Farmers' Market New Potatoes With Saffron Aioli

By á-170456

Ingredients

• 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 - (4 oz ea) unpeeled (Yukon Golds or red-skinned potatoes)
• Fleur de sel (fine French sea salt)
• 2 tablespoons chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

* Note: Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from Tienda.com.

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.

This recipe yields 6 servings.

Market tip: If you can find flowering cilantro — also known as shot cilantro — at a farmers' market, try it in this dish instead of regular cilantro.