saffron potatoes
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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prep time
10 Min
cook time
50 Min
method
Saute
yield
6 serving(s)
Ingredients
- 2-4 tablespoons olive oil
- 2 medium spanish onions, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 cloves garlic, peeled and thinly sliced
- 1/2 teaspoon sweet paprika
- 4 - bay leaves
- 1/2 tablespoon fresh rosemary, finely chopped
- 2 1/4 pounds cyprus potatoes, peeled (about 1 kg)
- 50 - saffron strands, infused in 4 tablespoons boiling water
How To Make saffron potatoes
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Step 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.
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Step 2Add the garlic, paprika, bay and rosemary to the saucepan, and cook for five more minutes to release their flavors.
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Step 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.
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Step 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.
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