Potato Croquetas With Saffron Aioli (spain)

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 1 lb large boiling potato (about 2)
• 3 large eggs
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon chopped fresh tarragon
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup flour
• 3/4 cup fine dry breadcrumb
• about 4 cups regular olive oil (for frying)
• 1 pinch saffron thread (about 8 crumbled)
• 1/2 teaspoon hot water
• 1/2 cup mayonnaise
• 1 garlic clove, chopped
• 1 teaspoon dijon mustard
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon tomato paste
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 prepare croquetas:.
• 2 peel potatoes and cut into 1-inch pieces. cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
• 3 drain in a colander. mash or force potatoes through a ricer into a medium bowl and cool.
• 4 lightly beat 1 egg in a small bowl with a fork.
• 5 add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
• 6 spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
• 7 lightly beat remaining 2 eggs in a small bowl and set aside.
• 8 spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
• 9 working in batches, roll balls in flour to coat, gently shaking off excess.
• 10 dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. chill, covered, for 30 minutes.
• 11 preheat oven to 200°f.
• 12 heat 1 1/2 inches oil in a pot.
• 13 working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
• 14 transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
• 15 **croquetas can be fried up to 3 hours ahead and kept at room temperature. reheat in a preheated 400°f oven for 8 minutes.
• 16 prepare saffron aioli:.
• 17 put saffron threads in a small cup, then add hot water and let stand 5 minutes.
• 18 purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
• 19 **aioli can be made 2 days ahead and chilled, covered. bring to room temperature before serving (this will take about 1 hour).