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Appetizers / Snacks

Potato Croquettes with Saffron Aioli

Whether you’re hosting a tapas party or not, a platter of potato croquettes is always welcome. They’re both crunchy and creamy, and oh-so good with the saffron-infused aioli. These bite-sized appetizers are sure to be a hit.

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For the croquettes, cook potatoes in a pot of boiling salted water until fork-tender, 15 minutes; drain. Cool potatoes, then press through a ricer into a bowl.

Stir in ½ cup Manchego, milk, and parsley; season with salt and pepper. Scoop 2 Tbsp. potato mixture; shape into 2-inch logs.

Combine panko with remaining ¼ cup Manchego in a shallow dish. Place flour and eggs in two separate shallow dishes.

Dredge potato logs in flour, dip in eggs, then coat with panko; arrange on a baking sheet and freeze 15 minutes.

For the aioli, steep saffron in vinegar 10 minutes, then combine with mayonnaise and garlic; season with salt and pepper and chill.

Heat 2 inches of oil in a Dutch oven to 350°. Fry five croquettes at a time until golden brown, 2–3 minutes. Season croquettes with salt; serve with aioli.


An oval-shaped (quenelle) scoop is the perfect tool for measuring and shaping the potato mixture.


Crumble the saffron threads between your fingers so they dissolve easily into the warm vinegar.

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