New Potatoes With Saffron Aioli

READY IN: 45mins
Recipe by iris5555

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.

Top Review by cookiedog

These would make great tapas. I had them as a first course to burritos. I added a little extra garlic to the aioli and thinned it out just a bit. I can't wait to have the left overs for lunch tomorrow!

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a