Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potatoes Braised in Saffron Stock Recipe
    Lost? Site Map

    Potatoes Braised in Saffron Stock

    Potatoes Braised in Saffron Stock. Photo by JustJanS

    1/1 Photo of Potatoes Braised in Saffron Stock

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    JustJanS's Note:

    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 ;-)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 160°C or 325°F.
    2. 2
      Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
    3. 3
      Place in the oven and simmer the potatoes for about 45 minutes or until tender.
    4. 4
      Season with pepper and serve.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on March 15, 2006

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2006

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Potatoes Braised in Saffron Stock

    Serving Size: 1 (509 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.9
     
    Calories from Fat 22
    95%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 5.0 mg
    1%
    Sodium 272.5 mg
    11%
    Total Carbohydrate 95.1 g
    31%
    Dietary Fiber 11.2 g
    44%
    Sugars 6.6 g
    26%
    Protein 14.5 g
    29%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites