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!