Potato Croquetas with Saffron Alioli

Ingredients

• 4 cups olive oil (not extra-virgin)
• ¾ cup fine dry bread crumbs
• ¾ cup all-purpose flour
• ¹/₈ teaspoon black pepper
• ½ teaspoon salt
• 1 deep-fat thermometer
• 1 potato ricer
• + 6 more ingredients
• • 2 tablespoons unsalted butter
  • ¼ teaspoon fresh tarragon
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh flat-leaf parsley
  • 3 large eggs
  • 1 pound large boiling potatoes

Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool. Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes al...

View full recipe at Epicurious