Ingredients
1/2
tsp crumbled saffron threads
1/2
tsp smoked hot paprika* or Hungarian hot paprika
1
tbsp extra-virgin olive oil
12
4-ounce fingerling potatoes, Yukon Golds, or red-skinned potatoes, unpeeled
Fleur de sel (fine French sea salt)
2
tbsp chopped fresh cilantro
Directions
1.
Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat. Cover and let steep 15 minutes. Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
2.
Place potatoes in pot with enough cold salted water to cover. Bring to boil and cook until just tender, about 25 minutes. Drain. Cool slightly. Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
3.
Place 2 potatoes on each of 6 plates. Drizzle with saffron aioli; sprinkle with cilantro and serve.
4.
*Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from Tienda.com.
5.
Market tip: If you can find flowering cilantro — also known as shot cilantro — at a farmers\' market, try it in this dish instead of regular cilantro.
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