Newpotatoeswithsaffronaioli Recipes

Steps:

• Prepare Croquetas:.
• 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. Mash or force potatoes through a 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 until just 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 batches, roll balls in flour to coat, gently shaking off excess.
• Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a pot.
• Working in 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 the oven while frying remaining croquetas.
• **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
• Prepare Saffron Aioli:.
• Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
• Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
• **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).

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.

Steps:

• In a large bowl, coat potatoes with oil; sprinkle with oregano, salt and pepper.
• Spread out on a baking sheet and bake in a 375 degree preheated oven for 30 to 40 minutes until golden.

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

Steps:

• Preheat oven to 375 degrees. Slice potatoes in half and place in 9 by 13 Pyrex baking dish. Drizzle in olive oil and season with salt and pepper. Add rosemary and garlic. Toss to coat. Roast for 30 40 minutes, until golden, crispy and tender. Serve hot.

Steps:

• Place broth and potatoes in saucepan. Heat to a boil. Cover.
• Cook over low heat 15 minutes or until tender. Drain.

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.

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.

Steps:

• Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until tender. , In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Steps:

• Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.

Steps:

• To roast potatoes----------------.
• Preheat oven to 200C degrees.
• Scrub potatoes and pat dry.
• Place in roasting dish with the oil and grind sea salt over.
• Bake for 45-50 minutes until golden and tender.
• Aioli-------------------.
• Place yolks,mustard,water,salt and pepper and lemon juice in a blender and run machine until well mixed.
• Combine the 2 oils.
• While machine is running, gradually add a few drops of oil at a time to start, then in a thin stream.
• Aioli will thicken and go pale.
• Mix in the crushed garlic.
• Cover and store in fridge until ready to use.
• Will keep 3-4 weeks.

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.