Grilled Potatoes with Aioli

Peel away the dry outer layers of skin from the head of garlic, leaving inner skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a muffin cup or custard cup. Drizzle with the 2 teaspoons oil. Cover with foil and bake in a 425 degree F oven for 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the garlic from individual cloves. Mash garlic with a fork; measure out 1 tablespoon of the garlic paste. Reserve any remaining garlic paste for another use.

For aioli, transfer the 1 tablespoon garlic paste to a food processor or blender. Add bread, mayonnaise, lemon juice, shallot, the 1/4 teaspoon salt, the cayenne pepper, and saffron. Cover and process or blend until nearly smooth, scraping down sides of bowl or container as necessary. Transfer to a small serving bowl.

Meanwhile, in a covered large saucepan cook potatoes in enough boiling salted water to cover for 6 to 8 minutes or just until potatoes are tender. Drain in a colander; cool.

In a large bowl gently toss potatoes with the 1 tablespoon oil, the 1/2 teaspoon salt, and the black pepper. Thread potatoes onto short metal skewers, putting 4 to 6 potatoes on each skewer and leaving a 1/4-inch space between potatoes.

Place skewers on the grill rack directly over medium heat; grill for 16 to 18 minutes or until potatoes are tender and brown, turning skewers occasionally.

To serve, slide potatoes off skewers into a serving bowl. If desired, sprinkle with parsley. Serve with aioli. Makes 8 servings.