Who doesn’t love crispy, salty potatoes? This simple Spanish-influenced dish is a fine accompaniment to grilled fish. The saffron-scented aioli dressing is also wonderful tossed with pasta or on other seasonal vegetables. This dish is even more stunning when made with Peruvian purple potatoes.

　　

Ingredients

serves 6 as a side dish

　　8 unpeeled red potatoes

　　Olive oil, for brushing

　　2 tablespoons chopped fresh oregano leaves

　　2 tablespoons fresh thyme leaves

　　Coarse sea salt, for sprinkling

　　1 to 1 1/2 cups Saffron-Aioli Dressing (recipe follows)

　　1 tablespoon chopped fresh flat-leaf parsley

　　1 tablespoon finely chopped green onion

　　

Saffron-Aioli Dressing

Small pinch (about 20 strands) of saffron threads

　　1 1/2 tablespoons warm water

　　2 large egg yolks

　　1 large clove garlic, minced

　　1/4 teaspoon salt

　　3/4 cup extra-virgin olive oil

　　2 teaspoons freshly squeezed lemon juice

　　Freshly ground black pepper

　　(makes about 1 1/2 cups)

　　

Step 1

Prepare a medium heat fire (375°F) in a wood-fired grill.

　　

Step 2

Slice the potatoes lengthwise into 1/2-inch-thick slabs. Pat dry, then brush with olive oil. Sprinkle on both sides with the herbs and salt.

　　

Step 3

Oil the grill grids and cook the potato slices until golden and crisp, about 8 minutes on each side.

　　

Step 4

Transfer to a cutting board and sprinkle with sea salt. Stack the slabs and cut them into 1/2-inch slices. Toss with the dressing while still warm. Garnish with the parsley and green onion.

　　

Saffron-Aioli Dressing

Step 5

Soak the saffron threads in the warm water in a small bowl for 20 minutes. Combine the egg yolks, garlic, and salt in a deep bowl and whisk to blend. You may also use a blender. Very gradually add the olive oil in a very thin stream, whisking constantly until about half of the oil has been added. Take care not to add the oil too quickly, or the aioli will separate. Add the saffron and its soaking water, then swirl the lemon juice around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. Cover and refrigerate for at least 4 hours or up to 48 hours.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.