Saffron Potatoes Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERY SAFFRON POTATOES



Buttery Saffron Potatoes image

Make and share this Buttery Saffron Potatoes recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 pinch saffron
1 1/4 cups hot water
2 lbs medium potatoes, peeled and sliced into 1 inch pieces
1/4 cup butter
salt & pepper

Steps:

  • crumble saffron into water.
  • heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
  • add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
  • reduce heat to low and simmer 15-20 minutes more until water is evaporated.

Nutrition Facts : Calories 276.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 115.3, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.7

SAFFRON POTATOES



Saffron Potatoes image

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.

Provided by Northwestgal

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 -4 tablespoons olive oil
2 Spanish onions, thinly sliced
salt and black pepper, to taste
5 garlic cloves, peeled and sliced
1/2 teaspoon sweet paprika
4 bay leaves
1/2 tablespoon finely chopped fresh rosemary
2 1/4 lbs cyprus potatoes, peeled (or 1 kg)
50 saffron strands, infused in 4 tablespoons boiling water

Steps:

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

Nutrition Facts : Calories 190.1, Fat 4.7, SaturatedFat 0.7, Sodium 12.4, Carbohydrate 34.2, Fiber 4.5, Sugar 2.9, Protein 4

SAFFRON POTATOES



Saffron Potatoes image

Make and share this Saffron Potatoes recipe from Food.com.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 teaspoon saffron thread
1 tablespoon hot water
2 lbs potatoes, peeled and cut into large cubes
2 teaspoons olive oil
1 small onion, sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup vegetable broth
1 garlic clove, minced
1/4 cup raisins
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro

Steps:

  • Soak saffron in hot water.
  • Cook potatoes in salted water until tender but still firm, drain and set aside.
  • Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
  • Cook over low heat for 5 minutes or until onion is soft.
  • Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
  • Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
  • Stir in the parsley and cilantro.

Nutrition Facts : Calories 232.3, Fat 2.6, SaturatedFat 0.4, Sodium 16.3, Carbohydrate 49.1, Fiber 5.8, Sugar 7.9, Protein 5.2

SAFFRON POTATOES



Saffron Potatoes image

Categories     Potato     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Winter     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Pinch of saffron threads (about 15)
1 1/4 cups water
2 lb medium boiling potatoes (about 7)
1/2 stick (1/4 cup) unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Crumble saffron threads into water.
  • Peel potatoes and cut crosswise into 3/4-inch-thick slices. Rinse potatoes well and pat dry between paper towels.
  • Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side. Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.

WARM SAFFRON POTATOES WITH SERRANO HAM AND SWEET PEAS



Warm Saffron Potatoes with Serrano Ham and Sweet Peas image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

2 cups good quality mayonnaise
Pinch saffron threads, steeped in 1 tablespoon hot water
1 lemon, juiced
2 pounds baking potatoes, like russets, peeled and cubed
Kosher salt
Pepper
3 tablespoons olive oil
1 Spanish onion, diced
1 red chile, diced
1 cup chopped Serrano ham
1 cup sweet peas, frozen and thawed
1/4 cup chopped flat-leaf parsley

Steps:

  • Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
  • Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.
  • Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.

COD WITH POTATOES, PEPPERS AND SAFFRON



Cod with Potatoes, Peppers and Saffron image

The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons
2 cups low-sodium chicken broth
2 bay leaves
Kosher salt
1/2 teaspoon saffron threads
Pinch of red pepper flakes, plus more to taste
1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces
1 lemon (1/2 juiced, 1/2 cut into wedges)
3 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
  • Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
  • Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams

SAFFRON GARLIC NEW POTATOES



Saffron Garlic New Potatoes image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons butter
2 tablespoons thinly sliced garlic cloves
1 shallot, peeled and thinly sliced
1/4 teaspoon ground saffron
2 pounds very small new potatoes, scrubbed
1 cup low sodium chicken stock
1 1/2 cups water
2 teaspoons salt
1/4 teaspoon smoked paprika
1 tablespoon chopped parsley leaves, for garnish
1 baguette, sliced

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.

SAFFRON MASH POTATOES



Saffron Mash Potatoes image

Delicious earthy flavor.

Provided by nmschalk

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

5 cups chicken stock
1 pound Yukon Gold potatoes
1 clove garlic, minced
1 teaspoon saffron threads, crushed
½ cup milk
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 23.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 2.1 g

FARMERS' MARKET NEW POTATOES WITH SAFFRON AïOLI



Farmers' Market New Potatoes with Saffron Aïoli image

Categories     Potato     Side     Quick & Easy     Mayonnaise     Saffron     Cilantro     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 tablespoon water
1/2 teaspoon crumbled saffron threads
1/2 teaspoon smoked hot paprika* or Hungarian hot paprika
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 garlic clove, minced
12 4-ounce fingerling potatoes, Yukon Golds, or red-skinned potatoes, unpeeled
Fleur de sel (fine French sea salt)
2 tablespoons chopped fresh cilantro

Steps:

  • Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat. Cover and let steep 15 minutes. Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
  • Place potatoes in pot with enough cold salted water to cover. Bring to boil and cook until just tender, about 25 minutes. Drain. Cool slightly. Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
  • Place 2 potatoes on each of 6 plates. Drizzle with saffron aioli; sprinkle with cilantro and serve.
  • *Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from Tienda.com.

POTATOES SIMMERED IN SAFFRON BUTTER



Potatoes Simmered in Saffron Butter image

Categories     Dairy     Potato     Side     Christmas     Thanksgiving     Saffron     Winter     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 4

4 small Yukon Gold potatoes (about 12 ounces total), unpeeled
1/2 cup canned low-salt chicken broth
1/8 teaspoon saffron threads
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds. (Can be made 3 hours ahead. Let stand at room temperature.)
  • Bring broth and saffron to simmer in large skillet over medium heat. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Season with salt and pepper.

SAFFRON POTATO TAGINE



Saffron Potato Tagine image

A tagine is a Moroccan casserole dish, if you don't have one a normal casserole dish works just as well.

Provided by PinkCherryBlossom

Categories     Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

4 lbs potatoes, quartered
2 tablespoons olive oil
2 onions, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon saffron strand
5 ounces large raisins
1/2 pint hot vegetable stock
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped coriander

Steps:

  • Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside.
  • Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock.
  • Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.
  • Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened.
  • Season if desired and stir in the fresh herbs. Serve with cous cous.

Nutrition Facts : Calories 277.4, Fat 3.8, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 58.3, Fiber 6.3, Sugar 14.2, Protein 5.6

POTATOES BRAISED IN SAFFRON STOCK



Potatoes Braised in Saffron Stock image

Pommes de Terre au Saffron The potatoes should be peeled and "turned" which is easiest done from top to bottom, so you get an attractive egg shape. I have a turning knife to do this, but you can do it with any old veggie knife ;-)

Provided by JustJanS

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 teaspoon saffron thread
1/8 teaspoon powdered saffron
1 liter chicken stock
18 small potatoes (peeled and turned-see description above)
pepper

Steps:

  • Preheat oven to 160°C or 325°F.
  • Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
  • Place in the oven and simmer the potatoes for about 45 minutes or until tender.
  • Season with pepper and serve.

Nutrition Facts : Calories 454, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.1, Sodium 272.6, Carbohydrate 95.2, Fiber 11.2, Sugar 6.7, Protein 14.6

POTATO CROQUETAS WITH SAFFRON ALIOLI



Potato Croquetas with Saffron Alioli image

Categories     Herb     Potato     Fry     Cocktail Party     Vegetarian     Gourmet

Yield Makes 24 to 28 hors d'oeuvres

Number Of Ingredients 14

1 pound large boiling potatoes (about 2)
3 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1/4 teaspoon chopped fresh tarragon
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup all-purpose flour
3/4 cup fine dry bread crumbs
About 4 cups olive oil (not extra-virgin) for frying
Accompaniment: saffron alioli
Special Equipment
a potato ricer; a deep-fat thermometer

Steps:

  • Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
  • Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
  • Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
  • Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
  • Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
  • Preheat oven to 200°F.
  • Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)

PARSLEYED POTATOES WITH SAFFRON



Parsleyed Potatoes with Saffron image

Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red potatoes have just a suggestion of saffron.

Categories     Herb     Potato     Side     Steam     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Saffron     Parsley     Gourmet     New York     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 4

1 1/2 pounds small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
2 tablespoons unsalted butter
Small pinch of saffron threads, crumbled
1 tablespoon finely chopped parsley

Steps:

  • Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.
  • Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.

More about "saffron potatoes food"

SAFFRON POTATOES - GLUTEN FREE RECIPES
Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.
From fooddiez.com


SAFFRON ROAST POTATOES RECIPE - THE TELEGRAPH
METHOD. Preheat the oven to 190C/170 fan/Gas 5. Line a large baking tray with baking paper. Line a plate with a double layer of kitchen paper. Using a pestle and mortar, grind the saffron with the ...
From telegraph.co.uk


ROASTED SPANISH POTATOES WITH SAFFRON GARLIC MAYONNAISE
Add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
From spainonafork.com


BOILED POTATOES WITH SAFFRON AND SALT FOR GOURMETS
Preparation: For saffron potatoes, I peel very small potatoes and boil them in a broth that is seasoned with 0.20 gram of saffron threads, two small slices of ginger, 3 small chilli peppers and plenty of salt. so the potatoes get a really nice colour. To serve, I take the potatoes from the broth with a slotted spoon.
From safranexperte.de


NEW POTATOES WITH THYME AND SAFFRON - FOOD AND WINE
Step 1. Heat the chicken stock in a small saucepan. Crumble the saffron into the stock and let stand for 15 minutes. Advertisement. Step 2. Melt the butter in …
From foodandwine.com


SAFFRON POTATOES RECIPE | EAT SMARTER USA
The Saffron Potatoes recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


SAFFRON POTATOES - QUICK & EASY/RECIPES | GOODRECIPES.VIP
Cut potatoes to about 5cm in diameter. Put in saucepan; cover with cold water. Add 1 tbsp salt and saffron. Bring to boil and simmer for 10 minutes. Drain and place in a large baking tray. Drizzle with olive oil. Sprinkle with turmeric, salt and pepper and coat potatoes with spices. Bake until golden, crunchy and soft inside - about 40 minutes.
From goodrecipes.vip


EASY SAFFRON POTATO CASSEROLE - ERREN'S KITCHEN
Grease a casserole dish with butter. In a saucepan, heat the oil and cook the garlic until it just starts to brown. Add the stock, add the saffron, and simmer for 5 minutes. In a small bowl mix flour and butter until smooth then add to the stock and mix over high heat and bring to …
From errenskitchen.com


SAFFRON MASHED POTATOES | TRIED AND TRUE RECIPES
Mash the potatoes: Using a potato masher, mash the potatoes until completely smooth. Taste and season with salt, pepper, and garlic powder. Pour in the milk, cream, and all but a tablespoon of the saffron butter and continue mashing until smooth and combined. Taste and season again to your preferences.
From triedandtruerecipe.com


ROASTED COD ON SAFFRON MASHED POTATOES RECIPE - FOOD NEWS
PREPARATION Preheat oven to 325°F. To prepare mashed potatoes, place potatoes into salted cold water, bring to a boil and cook until potatoes are easily pierced with the tip of a knife, about 20 minutes. Stir in the potatoes, chicken stock, thyme, saffron and ½ teaspoon of salt. Cover with the lid and simmer gently for 20 - 25 minutes ...
From foodnewsnews.com


SAFFRON POTATOES WITH ALMONDS - DAIRY FREE RECIPES
Combine potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper in a 13 x 9-inch baking dish; toss well. Arrange potatoes in a single layer in dish; set aside.
From fooddiez.com


SAFFRON POTATOES - PLAIN.RECIPES
Directions. 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 …
From plain.recipes


SAFFRON POTATOES RECIPE | GOOD FOOD
Method. Cut potatoes to about 5cm in diameter. Put in saucepan; cover with cold water. Add 1 tbsp salt and saffron. Bring to boil and simmer for 10 minutes. Drain and place in a large baking tray. Drizzle with olive oil. Sprinkle with turmeric, salt and pepper and coat potatoes with spices. Bake until golden, crunchy and soft inside - about 40 ...
From goodfood.com.au


SAFFRON POTATOES RECIPE | EAT YOUR BOOKS
Saffron potatoes from Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France by Rick Stein. Shopping List; Ingredients; Notes (0) Reviews (0) saffron; ...
From eatyourbooks.com


SAFFRON AND GARLIC BABY POTATOES - HEALTHY FOOD GUIDE
Bring to the boil and reduce heat to medium-high. Cover and cook for 15-20 minutes, stirring halfway through, until potatoes are tender. 2. Remove lid from saucepan, increase heat and boil rapidly for 2-3 minutes until liquid is thick and potatoes are just coated. Serve potatoes hot or at room temperature.
From healthyfood.com


SAFFRON MASHED POTATOES - VEGAN MASHED POTATO RECIPE
Instructions. In a large pot, cover the potato chunks with a few inches of water, then add ½ tbsp salt. Bring to a boil on the stovetop. Let the potatoes simmer for about 20-25 minutes till soft. While potatoes are cooking, grind the saffron threads to powder with a mortar and pestle.
From toriavey.com


SPANISH STYLE CHICKEN & SAFFRON POTATOES - AINSLEY HARRIOTT
First cook the chicken. Heat the oil for the chicken in a large sautè pan or deep-sided frying pan over a medium heat, add the onion and cook for 6-8 minutes until soft and golden. Remove from the pan and set aside. Add the chicken skin-side down and cook for 6-8 minutes until golden. Turn the chicken over and cook the other side for 2 minutes ...
From ainsley-harriott.com


NEW POTATOES WITH PARSLEY AND SAFFRON RECIPE | MYRECIPES
Recipes; New Potatoes with Parsley and Saffron; New Potatoes with Parsley and Saffron. Rating: 4 stars. 7 Ratings. 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0 Read Reviews ...
From myrecipes.com


LEMON-SAFFRON POTATOES - GLUTEN FREE RECIPES
Lemon-saffron Potatoes might be just the side dish you are searching for. One portion of this dish contains approximately 4g of protein, 7g of fat, and a total of 163 calories. This recipe serves 4. It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegan diet. From preparation to the plate, this recipe takes ...
From fooddiez.com


SAFFRON POTATOES - ALBERT BARTLETT - THE POTATO PEOPLE
Place saffron threads into a small cup and put 4 tbs of boiling water to infuse. Set a large flat saucepan over a medium heat, pour in half of the oil, and cook the onions for 10 minutes till thoroughly soft. Add the peppers, the garlic, bay leaf and rosemary and cook for another five minutes. Meanwhile cut the potatoes in half then into thick ...
From albertbartlett.co.uk


DAIRY-FREE SAFFRON SCALLOPED POTATOES - VEGAN POTATO GRATIN
Instructions. Preheat the oven to 350 degrees F. Peel the potatoes, slice them thin, and cover with cold water till ready to use—this will keep them from turning brown. Grind the saffron threads in a mortar and pestle to a powder. Add 2 tbsp of hot water to the ground saffron and let it soak for 5 minutes.
From toriavey.com


BAKED SAFFRON POTATOES - GOYA FOODS
Step 2. In medium bowl, stir together pimientos, onion, rosemary, garlic and Sazón. Stir in white wine. Slowly stir in olive oil until well combined. Pour olive oil mixture evenly over potatoes. Cover dish with lid or with foil. Bake, covered, occasionally gently stirring potatoes, until fork tender, about 1 hour – 1 hour 15 minutes.
From goya.com


SAFFRON-BAKED POTATOES - GOOD HOUSEKEEPING
Preheat the oven to 190°C (170°C fan oven) mark 5. Put the saffron strands in a small bowl. Add 2tbsp hot stock and leave to soak for 10min, then stir into the remaining stock.
From goodhousekeeping.com


POTATOES ROASTED WITH SAFFRON - SAVEUR
Instructions. Preheat oven to 400°. Toast saffron threads in a small skillet over high heat for 1 minute. Crumble saffron into chicken stock in …
From saveur.com


RORY'S SAFFRON MASHED POTATOES - RTE.IE
Scrub the potatoes really well. Cover with cold water and salt generously. Cover the saucepan with a tight fitting lid and bring to a boil. Turn the heat down to …
From rte.ie


DELHI POTATOES – SAFFRON ROAD
And when Portuguese explorers brought the first potatoes to India in the 16th century, Indian chefs became just as passionate. A triumph of Indian cuisine, Aloo Matar features tender potatoes slow simmered in tomatoes (another New World import!), green peas, and a Masala of exotic Indian spices. Discover this delectable masterpiece that ...
From saffronroad.com


HOW TO MAKE CRISPY BAKED POTATOES WITH SAFFRON AIOLI ...
Meanwhile make the saffron aioli, add 2 cloves of garlic that are roughly minced into a mortar, pinch in 1/2 tsp of saffron threads and using a pestle pound down until you form a paste, then add in a generous 1/2 cup of mayonnaise, 1 tsp fresh lemon juice, 1 tbsp extra virgin olive oil, season with sea salt & freshly cracked black pepper and whisk together until well …
From spainonafork.com


CRUNCHY ROAST POTATOES WITH SAFFRON | RECIPES | DELIA ONLINE
Method. First of all crush the saffron to a powder with a pestle and mortar. Then place the potatoes in a saucepan with sufficient boiling water to almost cover them, add a level dessertspoon of salt and half the saffron powder, cover with a lid and simmer gently for 6 minutes. Use a timer, as it's important not to overcook them at this stage.
From deliaonline.com


BEST SAFFRON ROAST POTATOES | MALLIKA BASU
Method: Peel and quarter the potatoes and then place them in a large pot filled with cold water. Bring the potatoes to boil, and let them bubble for about five minutes just until the edges turn translucent. In the meantime, warm the milk and steep the turmeric and saffron in it. Oh, and pre-heat the oven to 200 Degrees Centigrade.
From mallikabasu.com


SAFFRON MASHED POTATOES – MOONFLOWERS CO
Process. Cover the potatoes with cold water in a large pot and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork tender, about 15–20 minutes. Drain and return to the pot. Meanwhile, melt the butter in the microwave in 10 second increments until melted. Add the saffron, crumbling it between your fingers first.
From moonflowers.co


SAFFRON & GARLIC MASHED POTATOES | SADAF RECIPES – SADAF.COM
Ingredients: 8 medium potatoes, peeled and diced 4 garlic cloves 1 cup milk 1/2 cup heavy cream 1 large pinch of Sadaf saffron 5 TBS butter Salt and pepper Directions: Place the potatoes and garlic in a pot. Add a dash of salt to water and bring to a boil. Lower heat till it simmers and cook the potatoes until soft for about 15 minutes. Remove from heat and drain. …
From sadaf.com


POTATOES WITH SAFFRON AND GARLIC - FOOD | DRINK | RECIPES
Spoon the melted butter or oil over the potatoes, season, then scatter with the garlic and thyme. Pour the hot saffron stock over the potatoes and bake, uncovered, for 1-1¼ hours, basting 2-3 times, until the liquid is completely absorbed and the potatoes are crisp and golden brown. Sprinkle with more salt and serve immediately. Your recipe note.
From waitrose.com


LEMON-SAFFRON POTATOES | TRIED AND TRUE RECIPES
Do not overcook them at this stage! From there, melt butter into the middle of the skillet. Add the potatoes and turn the heat to high and cook them for 2–3 minutes. Finally, pour in the lemon juice and saffron. Simmer for 10 minutes until the potatoes are cooked through and the broth has reduced slightly. That’s it!
From triedandtruerecipe.com


Related Search