Saffron Potatoes Recipe

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Saffron Potatoes

Vickie Parks


This is a classic Spanish side dish that can be served with a homemade lemon aioli sauce or light lemon mayonnaise. It makes an especially great side dish to accompany baked fish.

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10 Min
50 Min


2-4 Tbsp
olive oil
2 medium
spanish onions, thinly sliced
1/2 tsp
1/2 tsp
black pepper
5 clove
garlic, peeled and thinly sliced
1/2 tsp
sweet paprika
bay leaves
1/2 Tbsp
fresh rosemary, finely chopped
2 1/4 lb
cyprus potatoes, peeled (about 1 kg)
saffron strands, infused in 4 tablespoons boiling water


1Set 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.
2Add the garlic, paprika, bay and rosemary to the saucepan, and cook for five more minutes to release their flavors.
3Meanwhile, 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.
4Let everything simmer gently in the saucepan, covered, stirring occasionally and scraping the bottom of the pan until the potatoes are tender, around 30 minutes.

Serve immediately.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Spanish
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Quick & Easy