Prep 10 mins
Cook 45 mins
Pommes de Terre au Saffron The potatoes should be peeled and "turned" which is easiest done from top to bottom, so you get an attractive egg shape. I have a turning knife to do this, but you can do it with any old veggie knife ;-)
- 1 teaspoon saffron thread
- 1⁄8 teaspoon powdered saffron
- 1 liter chicken stock
- 18 small potatoes (peeled and turned-see description above)
- Preheat oven to 160°C or 325°F.
- Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
- Place in the oven and simmer the potatoes for about 45 minutes or until tender.
- Season with pepper and serve.
I just had to add more saffron. It must be the Spanish in me. Good recipe! Next time I would like to try fingerling potatoes for fun.
I made these lovely potatoes for Jan's cook-a-thon. They were just a beautiful yellow-orange color, darker then the picture shown. That may have been because I started out with Yukon Gold potatoes which are a light lemon color. I did not find saffron powder and did not want to use turmeric in its place(taste, you know), I just ground some more threads to add. I used homemade stock also. I found that they needed something to perk up the flavor for my taste. So after they were done (and tasted), I carmelized half a Spanish onion,thinly sliced in 1 tbls. grapeseed oil and added. This along with some white pepper added just enough vavoom. Thanks for another "turn" of the potato!