Roasted Sweetbreads with Piquillo Pepper Sauce and Saffron Potatoes (Hatelet de Ris de Veau Roti au

Ingredients

• 1 1⁄2 lb. veal sweetbreads (from the pancreas), cut into 12 equal pieces
• 1⁄4 cup peanut oil
• 4 small spring onions (bulbs only), trimmed and halved
• 5 tbsp. butter
• 4 sprigs fresh thyme
• 3 cloves garlic, crushed
• 1 sprig rosemary
• Kosher salt
• 1 jarred piquillo pepper, chopped
• 1⁄2 cup heavy cream
• 2 drops Tabasco sauce
• 1 pinch sugar
• 2 Picholine olives, pitted and cut lengthwise into 1/8" slivers
• Tips from 2 sprigs thyme
• 1 medium Yukon gold potato (about 1/3 lb.), unpeeled
• 3 tbsp. milk
• 1 tbsp. heavy cream
• 5 tbsp. butter, cubed and softened
• 1 very small pinch powdered saffron