Patatas Asadas Recipe
crispy roasted potatoes with saffron & tomato allioli, black truffle oil
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Ingredients
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Potatoes
Tomato Allioli
Finishing Touches
Method
Preparing the Potatoes
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Potatoes
Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into bite-sized cubes (about 1 inch).
- 3
Season the Potatoes
In a large bowl, combine the cubed potatoes with olive oil, salt, black pepper, and saffron threads. Toss until the potatoes are evenly coated.
- 4
Arrange on Baking Sheet
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
Roasting the Potatoes
- 5
Roast the Potatoes
Place the baking sheet in the preheated oven and roast the potatoes for 30-35 minutes, stirring halfway through, until they are golden brown and crispy.
Making Tomato Allioli
- 6
Prepare the Allioli
In a medium bowl, combine minced garlic, mayonnaise, tomato paste, and lemon juice. Mix well until smooth.
- 7
Season the Allioli
Add salt to taste and mix again until fully incorporated.
Finishing Touches
- 8
Drizzle with Truffle Oil
Once the potatoes are done roasting, remove them from the oven and drizzle with black truffle oil.
- 9
Garnish and Serve
Garnish the roasted potatoes with chopped fresh parsley and serve alongside the tomato allioli.
