Crispy Baked Potatoes with Saffron Aioli

This super easy Spanish crispy baked potato cuisine is a great side dish. However, the key ingredient is saffron, which gives the potatoes a perfect taste. Topped off with some chives, Crispy Baked Potatoes can bring about an excellent taste.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Dry the potatoes before baking and spread them out so the edges brown. If you want a seafood plate with the same creamy dip, see our fried calamari with saffron aioli.

How to Make Crispy Baked Potatoes with Saffron Aioli

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. 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. • 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. 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!

Serve the aioli on the side to preserve the crisp crust. For a potato side that gets its flavor in the pan, try Spanish rosemary potatoes.