Potato Croquettes With Saffron Aioli

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

These are great as tapas, or as a side dish, courtesy of Gourmet.

Ingredients Nutrition


  1. For Aioli.
  2. Put saffron and hot water in a small cup, let stand 5 minutes.
  3. Puree with remaining Aioli ingredients in a blender, refrigerate.
  4. For Croquettes.
  5. Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
  6. Drain.
  7. Mash with a masher and cool.
  8. Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
  9. Form into small balls on a plate.
  10. Beat remaining 2 eggs in a bowl.
  11. Add flour to one plate and bread crumbs to another.
  12. Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
  13. Place on a tray lined with foil.
  14. Chill for 30 minutes.
  15. Preheat oven to 200°F.
  16. Heat oil in a pot until temp reaches 360--or use a deep fryer.
  17. Fry in batches until browned.
  18. Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
  19. Serve croquettes with saffron aioli.
Most Helpful

it won't be fair to add a rating, since i have not tried the core of the recipe which is the croquettes - but just a note to say the saffron aioli is very good. we enjoyed it with a more indianised version of potato croquettes, and it just made the dish.

eatrealfood February 26, 2005

Talk about Comfort food! This is it and a step higher! The Aioli is wonderful. I just couldn`t use just 8 saffron threads I used a good big pinch. Skipped the tomato paste just didn`t want to open a can for a 1/4 teaspoon. Added 1 very small onion the size of a shallot. Followed the rest of the directions. When taken out of the refrigerator it was speckled with orange spots. I just gave it a mix. It was the saffron releasing it`s color. I added 2 tablespoons of the aioli to the potatoes along with the rest of the ingredients. It did need more bread crumbs then called for. The herbs I was very generous with I may have used twice the amount. These are very addictive! Thet had a crunchy crust and a creamy center. My Husband and I ate almost all of them. They were great dipped into the creamy rich aioli. Enjoy my picture.I tried to give a step by step of the recipe. Sandy, Wonderful!

Rita~ December 26, 2004