Name: Potato Croquetas with Saffron Alioli
Cook time: 1 1/2 hr
Total time: 2 hr (includes making alioli)
Yield: Makes 24 to 28 hors d'oeuvres
Ingredients: 1 pound large boiling potatoes (about 2); 3 large eggs; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh chives; 1/4 teaspoon chopped fresh tarragon; 2 tablespoons unsalted butter, softened; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup all-purpose flour; 3/4 cup fine dry bread crumbs; About 4 cups olive oil (not extra-virgin) for frying; Accompaniment: saffron alioli; a potato ricer; a deep-fat thermometer

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photo by George Whiteside

In the past two years, half of our food editors have traveled to Spain, where they tried a variety of croquetas (ham, fish, and vegetable) that left a very positive impression. Serve these potato croquetas with any combination of dried sausage, olives, nuts, and cheese.