Barbecued Potatoes recipe Spanish Vegetarian Recipes, Tapas Recipes 5 1 5 0

Barbecued Potatoes with Romesco and Saffron Aioli

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This is a great summer dish that can be served as a side to grilled fish, seafood or any type of meat. You can part-boiled the new potatoes and make the sauces in advance, so you only need to barbecue the potatoes and you ready to serve.

30 mins

4 people

Ingredients
Method

200g new potatoes, washed
1 tbsp extra virgin olive oil
1 bay leaf
5 black peppercorns
Sea salt
For the saffron aioli:
A large pinch of Spanish saffron threads
2 large egg yolks
1 clove of garlic, germ removed and crushed
1 tsp Dijon mustard
100 ml olive oil
200ml sunflower oil
Salt to season
For the romesco sauce:
2 whole red peppers, core and seeds removed, cut into halves
2 ripe tomatoes, roughly chopped
1 piece of stale bread, roughly chopped
1 garlic clove, finely chopped
12 toasted marcona almonds
12 whole hazelnuts, skin off
6 tbsp extra virgin olive oil
1 tbsp sherry vinegar
½ tsp of cumin seeds
½ tsp of smoked paprika dulce
½ tsp chilli flakes
Salt to taste

To make the saffron aioli, lightly toast the saffron threads in a dry frying pan to release their essential oils, lightly crush them in a pestle and mortar and soak them in 2 tablespoons of hot water for about 5 minutes. In a food processor, blend the egg yolks, mustard and crushed garlic until mixed for about 30 seconds. With the motor running at a fast speed, slowly pour the oils until you have a thick mayonnaise. Add in the saffron water and season to taste.
To make the romesco sauce, heat gently in a small frying pan the cumin seeds and chilli flakes to release their oil, it takes about one minute. Pound the seeds and flakes in a pestle and mortar, until you obtain a fine powder. In a food processor or blender, add the roasted peppers, tomatoes, bread, garlic, almonds, hazelnuts, cumin and chilli powder, smoked paprika, the olive oil and sherry vinegar and blend lightly until you have a chunky paste with the consistency of a pesto. Season with salt and pepper and set aside. Romesco sauce will taste better if you make it the day before for the flavours to blend.
Place the new potatoes in a large sauce pan and cover with water. Add the olive oil, bay leaf, peppercorns and sea salt. Bring to the boil and simmer for 20 minutes. Once cooked, drain, drizzle with oil and cook on the BBQ for 4 minutes on each side.
Serve the potatoes on a warm platter with a dollop of saffron aioli and a generous spoon of romesco sauce.

Ingredients

200g new potatoes, washed
1 tbsp extra virgin olive oil
1 bay leaf
5 black peppercorns
Sea salt
For the saffron aioli:
A large pinch of Spanish saffron threads
2 large egg yolks
1 clove of garlic, germ removed and crushed
1 tsp Dijon mustard
100 ml olive oil
200ml sunflower oil
Salt to season
For the romesco sauce:
2 whole red peppers, core and seeds removed, cut into halves
2 ripe tomatoes, roughly chopped
1 piece of stale bread, roughly chopped
1 garlic clove, finely chopped
12 toasted marcona almonds
12 whole hazelnuts, skin off
6 tbsp extra virgin olive oil
1 tbsp sherry vinegar
½ tsp of cumin seeds
½ tsp of smoked paprika dulce
½ tsp chilli flakes
Salt to taste

Method

To make the saffron aioli, lightly toast the saffron threads in a dry frying pan to release their essential oils, lightly crush them in a pestle and mortar and soak them in 2 tablespoons of hot water for about 5 minutes. In a food processor, blend the egg yolks, mustard and crushed garlic until mixed for about 30 seconds. With the motor running at a fast speed, slowly pour the oils until you have a thick mayonnaise. Add in the saffron water and season to taste.
To make the romesco sauce, heat gently in a small frying pan the cumin seeds and chilli flakes to release their oil, it takes about one minute. Pound the seeds and flakes in a pestle and mortar, until you obtain a fine powder. In a food processor or blender, add the roasted peppers, tomatoes, bread, garlic, almonds, hazelnuts, cumin and chilli powder, smoked paprika, the olive oil and sherry vinegar and blend lightly until you have a chunky paste with the consistency of a pesto. Season with salt and pepper and set aside. Romesco sauce will taste better if you make it the day before for the flavours to blend.
Place the new potatoes in a large sauce pan and cover with water. Add the olive oil, bay leaf, peppercorns and sea salt. Bring to the boil and simmer for 20 minutes. Once cooked, drain, drizzle with oil and cook on the BBQ for 4 minutes on each side.
Serve the potatoes on a warm platter with a dollop of saffron aioli and a generous spoon of romesco sauce.

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Añana Salt Flakes

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Cerveza Er Boqueron

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Fuenroble

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Barbecued Potatoes with Romesco and Saffron Aioli

Añana Salt Flakes

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