Categories: Sides

Ingredients

• 1 1/4 lb. Yukon gold potatoes, peeled and cubed
• 3/4 cup shredded Manchego, divided
• 1/4 cup whole milk
• 2 tbsp. minced fresh parsley
• Salt and black pepper to taste
• 1 cup panko
• 1 cup flour
• 2 eggs, beaten
• Canola oil
• Pinch of saffron threads, crumbled
• 1 tbsp. sherry vinegar, warmed
• 1 cup mayo
• 1 tbsp. minced fresh garlic

Directions

1. 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.

2. Stir in 1/2 cup Manchego, milk and parsley; season with salt and pepper. Scoop 2 tbsp. potato mixture; shape into 2-inch logs.

3. Combine panko with remaining 1/4 cup Manchego in a shallow dish. Place flour and eggs in two separate shallow dishes.

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

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

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

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