These crispy baked potatoes with saffron aioli are seriously the MOST EPIC baked potatoes you will ever taste. We´re talking perfectly baked potatoes, with a crispy skin & a creamy interior and then topped off with a very simple yet extraordinary saffron aioli. Hello yuminess 🙂 .
The best part about these potatoes? They are super easy to make and use minimal ingredients. However, the most important ingredient is the saffron. This is what flavors the aioli and gives these potatoes that wow-factor. Don´t settle for just any saffron, use some high-quality saffron. Makes all the difference.
I also used yukon gold potatoes here, just because they have an awesome texture when you bake them. Speaking of texture, the secret to a creamy interior is to pierce the potatoes all over with a fork before adding them to the oven. This allows air to go inside while they cook to help achieve that creamy texture.
TIPS & TRICKS to make this recipe: Make sure you preheat your oven before adding the potatoes in there. The cooking time is exactly 1 hour to achieve that perfect crispy skin. To make the saffron aioli, you can use a mortar & pestle like I did, or you can use a food processor. I topped off my baked potatoes with some chives, this added a beautiful freshness to the potatoes.
Watch the Video Below on How to Make Crispy Baked Potatoes with Saffron Aioli
Crispy Baked Potatoes with Saffron Aioli
FOR THE BAKED POTATOES:
- 4 yukon gold potatoes
- 2 tbsp extra virgin olive oil
- pinch sea salt
FOR THE SAFFRON AIOLI
- 2 cloves garlic
- 1/2 tsp saffron threads
- 1/2 cup mayonnaise
- 1 tsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- freshly chopped chives
Clean & pat dry 4 medium sized yukon gold potatoes, pierce each one with a fork all over, add to a baking tray lined with foil paper, drizzle them with some extra virgin olive oil, get in there with your hands and rub the olive oil all over the potatoes, season generously with sea salt all over and add into a preheated oven, bake + broil option 250 C - 475 F
Meanwhile make the saffron aioli, add 2 cloves of garlic that are roughly minced into a mortar, pinch in 1/2 tsp of saffron threads and using a pestle pound down until you form a paste, then add in a generous 1/2 cup of mayonnaise, 1 tsp fresh lemon juice, 1 tbsp extra virgin olive oil, season with sea salt & freshly cracked black pepper and whisk together until well combined, cover with seran wrap and set aside at room temperature
60 minutes after adding the potatoes into the oven, they should be perfectly baked, with crispy skin and a creamy interior, remove from the oven, cut each potato slightly open, season the insides with sea salt & black pepper, add in a dollop of the saffron aioli and sprinkle with freshly chopped chives, enjoy!
Get the Saffron Threads I used to make this recipe.
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