4poundssmall waxy potatoespeeled and cut into ½ inch cubes
2cupsof canola or vegetable oil for frying
INGREDIENTS - Pomegranate Romesco
1large roasted red bell peppereither freshly roasted or from a jar
2tablespoonschopped flat-leaf parsley
2tablespoonsMTOO Pomegranate Balsamic Vinegar
1/4cupCALIFORNIA GARLIC OLIVE OIL
1/4cupMTOO Chipotle Olive Oil
INGREDIENTS - Garlicy Aioli
1large egg yolk
1tablespoonMTOO Sicilian Lemon Balsamic Vinegar
1/2cupvegetable canola, or light olive oilcanola, or light olive oil
1/2cupCALIFORNIA GARLIC OLIVE OIL
Kosher salt and freshly ground black pepper
Reserved saffron water from potatoes
DIRECTIONS – Potatoes
Combine saffron, potatoes and 8 cups of water in large pot. Bring to boil, then reduce heat to medium and cook until potatoes are just fork tender, 5-10 minutes. Reserve 1 tablespoon of saffron-infused liquid to color aioli, and drain potatoes. Spread potatoes to dry on paper towels.
To fry potatoes: Heat canola oil in a large, heavy bottomed pot over medium high heat until a drop of water spatters in the oil. Working in batches, add potatoes a few at a time to avoid splashing or lowering temperature. Fry until nicely golden. Remove potatoes, sprinkle with salt, and drain briefly on a paper towel.
DIRECTIONS – Romesco
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oils; process until smooth.
DIRECTIONS – Aioli
To make the aioli, place egg yolk, water, spice blend and vinegar in the bottom of an immersion blender cup. Pour oils on top. With the immersion blender at bottom of the cup whip ingredients, slowly tilting and lift the immersion blender until your aioli is formed. Transfer to a squeeze bottle.
DIRECTIONS – To Serve
Place romesco sauce in the center of a serving plate. Surround the sauce with the hot potatoes and using the squeeze bottle of aioli zig zag the sauce across the plate to make a decorative presentation. You may top with a little more of the paella blend for an extra seasoning kick and if you have them sprinkle some fresh pomegranate arils over the top of the romesco sauce.