Crispy Baked Potatoes with Saffron Aioli

Ingredients

• 4 Yukon gold potatoes
• pinch sea salt
• 2 tbsp extra virgin olive oil
• 1/2 tsp saffron threads
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1 tbsp extra virgin olive oil
• 1 tsp fresh lemon juice
• pinch black pepper
• pinch sea salt

Instructions

1. 1

   Clean and pat dry 4 medium-sized Yukon gold potatoes, piece them all over with a fork, place on a baking tray lined with foil paper and drizzle with olive oil. Rub the oil into the potatoes with your hands thoroughly, season with sea salt and put it in a preheated oven. Bake and broil them at 250 C - 475 F.

2. 2

   At the same time, prepare the saffron aioli with Golden Saffron threads, add 2 garlic cloves and ½ tsp of saffron threads into a mortar, then with a pestle, pound garlic and saffron until they form a paste.

3. 3

   • Add in ½ cup mayonnaise, 1tsp lemon juice, 1 tbsp olive oil, sea salt, season with freshly cracked black pepper sea salt and whisk; then, mix until well combined. Cover it with plastic wrap and set it aside at room temperature.

4. 4

   1 hour after placing the potatoes in the oven, they are perfectly baked, with a creamy interior and crispy skin; take them out of the oven, cut them open slightly, season the inside with black pepper and salt, add in the saffron aioli, and top them with freshly chopped chives. Bon appetite!