Patatas Bravas with Saffron Aioli

Ingredients:

Potato

• 3 Russet Burbank potatoes, cut into 2.5cm pieces.
• Vegetable oil, for frying

Aioli

• A large pinch of saffron
• 2 pasteurized egg yolks
• 2 cloves garlic, crushed
• 2 tablespoons freshly squeezed lemon juice
• 0.5 tsp Dijon mustard
• 0.5 cups extra-virgin olive oil
• 0.5 cups vegetable oil
• Smoked paprika, for sprinkling

Preparation:

1. Prepare the potatoes:
   
   Place the potatoes in a large saucepan, cover with water to a depth of 2.5 cm, and season with salt. Bring to a boil, then simmer until tender, 12-15 minutes. Drain and transfer the potatoes to a baking sheet lined with a kitchen towel; let cool.
2. Working in two batches, fry the potatoes in vegetable oil preheated to 180°C (350°F) until crisp, 3-4 minutes. Transfer to paper towels to drain excess oil.
3. Meanwhile, prepare the aioli.:
   
   Soak the saffron in 3 tablespoons of hot water for 10 minutes. Blend in a blender with the egg yolks, garlic, lemon juice, mustard, and a pinch of salt. While blending on high speed, slowly pour in the vegetable and olive oils. Blend until a thick, smooth sauce forms, adding a few drops of water if it's too thick; season with salt to taste.
4. Sprinkle the potatoes with salt and smoked paprika and drizzle with saffron aioli.