Mint and Lemon Roasted Potato Bites with Saffron Aioli

Place the saffron threads in a small bowl and pour 2 tablespoons of hot water (just off the boil). Let steep for 5 minutes until the water turns a deep amber-gold and the aroma blooms. Set aside.

Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment.

Peel the potatoes and cut into 2-cm cubes. Pat very dry with a clean kitchen towel.

In a large bowl, toss the dried potato cubes with the mint leaves (roughly torn), lemon zest, lemon juice, 60 ml olive oil, salt, and black pepper until evenly coated.

Spread in a single layer on the prepared baking sheet — do not crowd them. Roast for 25-30 minutes, turning once halfway, until the edges are golden and the centers are tender when pierced.

While the potatoes roast, separate the eggs and reserve the yolks in a bowl (discard whites or save for another use). Peel and finely grate the garlic cloves into the yolks.

Add the bloomed saffron and its liquid to the yolk mixture, then whisk vigorously.

While whisking constantly, pour the remaining olive oil in a very thin, steady stream — like a warm thread — into the yolk mixture. Continue until the aioli is thick, glossy, and fully emulsified.

Stir in the remaining lemon juice and salt. Taste and adjust seasoning. Cover and set aside at cool room temperature until the potatoes are ready.

Transfer the roasted potato bites to a serving platter. Spoon the saffron aioli into a small bowl and place alongside, or drizzle lightly over the bites just before serving.