2 Reviews

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.

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COOKGIRl March 15, 2006

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!

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Happy Harry #2 February 08, 2006
Potatoes Braised in Saffron Stock