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1
Prepare Croquetas:
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2
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.
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3
Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
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4
Lightly beat 1 egg in a small bowl with a fork.
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5
Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
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6
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
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Lightly beat remaining 2 eggs in a small bowl and set aside.
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8
Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
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9
Working in batches, roll balls in flour to coat, gently shaking off excess.
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Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
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11
Preheat oven to 200u00b0F.
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12
Heat 1 1/2 inches oil in a pot.
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Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
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Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
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15
**Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400u00b0F oven for 8 minutes.
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16
Prepare Saffron Aioli:
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Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
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Puree saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
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**Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).
