How to Make Crispy Baked Potatoes with Saffron Aioli


Bienvenidos welcome to Spain on a Fork
I hope that all of you are doing wonderful today we have such an incredible recipe
that it’s gonna blow your mind guys we are talking crispy baked potatoes
with a saffron aioli just that title alone is so captivating
seriously guys perfectly baked potatoes crispy skin creamy interior and then we’re
gonna top it off with a very simple yet extraordinary saffron aioli
baked potatoes are never gonna be the same now to make this recipe two quick things
I’m using some yukon gold potatoes just because they have a great
texture when you bake them and second thing I’m using some high quality
saffron threads this is what’s gonna flavor that aioli basically the entire
dish so don’t use any substitutions or imitation stuff as always I’m using
saffron threads from golden saffron truly grade one high quality premium
saffron get yourself a tin this is amazing saffron
link in the description box below before we get to the recipe if this is your first
time here make sure you smash that subscribe button and click on the bell
icon to be notified when I release new content to my returning subscribers welcome back
we’re gonna begin by grabbing a couple medium sized yukon gold
potatoes and giving them a rinse under some cold running water
make sure you scrub them well as we are gonna be leaving the skins on the potatoes then pat down each potato with some
paper towels add the clean potatoes into a baking
tray lined with foil paper using a fork pierce each potato this is gonna
allow air to go inside of the potatoes to give them that beautiful creamy texture
drizzle each potato with some extra virgin olive oil get in there with
your hands and make sure each potato is perfectly coated in that extra virgin olive oil
and season each potato generously with sea salt on both sides now we’re gonna add our potatoes into
a preheated oven bake + broil option 250 degrees Celsius 475 degrees Fahrenheit
while our potatoes are in the oven I’m gonna make the saffron aioli
I’m gonna grab a couple cloves of garlic and roughly mince them add the garlic into
a mortar pinch in half a teaspoon of high quality saffron threads and using a
pestle pound down on the garlic and the saffron until you form a paste next up I’m gonna be adding a generous
1/2 cup of mayonnaise guys we are taking the mayonnaise shortcut to make this aioli
it makes it so much easier but the flavors are still gonna be incredible
I’m gonna squeeze in 1 teaspoon of fresh lemon juice
pour in 1 tablespoon of extra virgin olive oil and season it with sea salt and freshly
cracked black pepper and I’m gonna whisk this together and as you guys can see
look how easily this comes together once everything’s well combined together
I’m gonna cover this with some seran wrap and set it aside at room temperature exactly one hour after adding the potatoes into the oven
I’m gonna take them out now I’m gonna cut each potato open you don’t wanna
cut it all the way open that way it can hold that saffron alioli
and using a spatula just gently push each potato open season the insides of each
potato with a little sea salt and some freshly cracked black pepper to assemble
our potatoes I’m gonna add one into a plate add a generous portion of the saffron aioli
and for the final step I’m gonna grab a handful of fresh chives and finely chop
them and sprinkle them over the potatoes okay guys our crispy baked potatoes
with saffron aioli are done these look insanely delicious let’s give it a try and see how it tastes this seriously looks insane here we go
the potato just kind of melts in your mouth and that saffron aioli with the mayonnaise shortcut
is out of this world good beautiful crispy texture to that skin
guys the most epic crispy baked potatoes ever super easy to make
done and a little over an hour if you enjoyed today´s video hit that like button
leave me a comment below and if you´re not subscribed
smash that subscribe button until the next time…Hasta Luego!!

40 Comments

Add a Comment

Your email address will not be published. Required fields are marked *