I was just getting ready to post this recipe!!! I can't remember where I got it but it's a favorite for me! I slice mine a little thinner, though. Some people may say that it's a waste of a very expensive spice (I use a BIG pinch) but I have to differ...and this is even better reheated. The sauce gets thicker each time. A great thing to have in your repertoire! Thanks for the post!
DH and I really enjoyed this as a side with dinner last night. The color alone made them a new and exciting addtion. I did add onions to the mix and a pinch of garlic for a little extra flavor and it turned out awesome. We'll be using this recipe often.
This was OK. I love saffron and potatoes! But When you start to fry your potatoes and there are crispy it `s so hard to add the water with saffron but I did. I think if you melt the butter and add the saffron in it, it would be so much better. It would be golden, crispy, and fragrant. Also the only change I did was slice the potatoes.
A very tasty side with a beautiful color, I cut the recipe in half and only lightly browned the potatoes so they would have a nice color but still soak up the saffron for which I used a big pinch. Made and reviewed to celebrate the life of chia aka Sandy, your love of family and food will live on rest in peace my friend.
Loved these potatoes! I have never used saffron before but while shopping for other spices I saw the cutest little bottle & jsut had to have it! Of course, I then had to find a good beginner recipe to use the saffron on. This was it! I did borrow another reveiwer's suggestion to add the saffron to the butter, other than that I followed the recipe. We loved the crispiness of the potatoes, the color was great & the flavor was delish! I'll be making this easy side dish a lot. Thank you for sharing, Chia!