Potato Croquetas with Saffron Alioli
"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...."
INGREDIENTS
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1 pound large boiling potatoes (about 2)
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3 large eggs
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1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon finely chopped fresh chives
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1/4 teaspoon chopped fresh tarragon
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2 tablespoons unsalted butter, softened
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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3/4 cup all-purpose flour
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3/4 cup fine dry bread crumbs
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About 4 cups olive oil (not extra-virgin) for frying
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Special equipment: a potato ricer; a deep-fat thermometer
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Accompaniment: saffron alioli
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