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saffron potatoes

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

yield 6 serving(s)
prep time 10 Min
cook time 50 Min
method Saute

Ingredients For saffron potatoes

  • 2-4 Tbsp
    olive oil
  • 2 md
    spanish onions, thinly sliced
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 5 clove
    garlic, peeled and thinly sliced
  • 1/2 tsp
    sweet paprika
  • 4
    bay leaves
  • 1/2 Tbsp
    fresh rosemary, finely chopped
  • 2 1/4 lb
    cyprus potatoes, peeled (about 1 kg)
  • 50
    saffron strands, infused in 4 tablespoons boiling water

How To Make saffron potatoes

  • 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
    Add the garlic, paprika, bay and rosemary to the saucepan, and cook for five more minutes to release their flavors.
  • 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
    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. Serve immediately.
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