Ingredients

Potatoes

• 3 pounds small (B-size) red or gold potatoes
• 4 Tablespoons extra-virgin olive oil
• coarse salt, Kosher or sea salt

Aioli

• 2 minced garlic cloves
• 2 egg yolks
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• pinch of saffron threads with 2 tablespoons hot water
• 3/4 cup olive oil

Instructions

Potatoes

Wash the potatoes in cold water to remove any dirt.

Place the potatoes on the perforated pan and insert it into position #2 of the Wolf Convection Steam Oven.

Place a solid pan in position #1 below as a drip tray.

Steam the potatoes for 25 minutes on full steam at 210°F.

Remove from the oven and cool with ice water, or place in the refrigerator for 30 minutes. Cut down to smaller size.

Preheat the oven on Convection Steam Mode at 445°F.

When the potatoes are cool enough to handle, cut them into quarters and transfer to a mixing bowl.

Add the olive oil and a pinch of salt to the bowl, tossing to coat evenly. Add more oil if needed, but be careful not to crush the potatoes.

Spread the potatoes in a single layer on the solid Steam Oven baking sheet.

Roast in position #2 for 25 minutes, turning if necessary, until crisp and browned.

Arrange the potatoes on a serving platter.

Aioli

Combine saffron and water. Let steep for 10 mintues.

Add all ingredients to the blender, except for the olive oil.

Slowly drizzle olive oil into blender. Serve cold.