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    You are in: Home / Recipes / Saffron Potatoes Recipe
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    Saffron Potatoes

    Saffron Potatoes. Photo by LifeIsGood

    1/2 Photos of Saffron Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    NorthwestGal's Note:

    This is a classic Spanish potato side dish that can be served with a homemade lemon aioli sauce or light lemon mayonnaise. I've had this recipe for a while now, and I thought I should post it before it's lost forever. I stumbled onto it the first time a few years ago when I bought saffron to make a certain recipe that called for only a few threads. But I didn't want the saffron to go to waste, so I started searching for other recipes calling for saffron. And that's when I discovered this recipe. And I have made this recipe many times over the years. It makes an especially great side dish to accompany baked fish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set a large saucepan over a medium heat and add the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook the onion for five minutes, then turn down the heat to low and cook for a further 5-10 minutes, stirring occasionally, until golden and sweet in smell and taste.
    2. 2
      Add the garlic, paprika, bay and rosemary to the saucepan, and cook for five more minutes to release their flavours.
    3. 3
      Meanwhile, cut the potatoes in half lengthways, then cut each half into two or three long wedges, depending on the size of the potato. Lightly season them with salt and pepper, then pour on the saffron infusion. Toss well and leave for about five minutes before adding to the pan.
    4. 4
      Let everything simmer gently in the saucepan, covered, stirring occasionally and scraping the bottom of the pan until the potatoes are tender, around 30 minutes.
    5. 5
      Serve immediately.

    Ratings & Reviews:

    • on July 30, 2012

      55

      Great flavors! I really enjoyed the saffron flavor on the potatoes. Delicious. I did cook my potatoes longer, without a lid, to get them to crisp up a bit more (family preference). Made for ZWT8 Spain. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2010

      45

      This is a nice potato recipe, but I expected more from the saffron. I couldn't find Cyprus potatoes, so that may be why I didn't find this to be an exceptional recipe. I used an Idaho potato and followed the directions. I had to cook my potatoes for about an hour to get them tender, probably because I used an Idaho instead of a Cyprus potato. I followed the poster's advice and served with fish. I'll try this one again using fingerling potatoes....I think they may be more like Cyprus potatoes. The flavors were very nice.

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

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    Nutritional Facts for Saffron Potatoes

    Serving Size: 1 (215 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.1
     
    Calories from Fat 42
    22%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 12.3 mg
    0%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 4.5 g
    18%
    Sugars 2.9 g
    11%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    saffron strands

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