FINGERLING POTATOES WITH AIOLI
Steps:
- Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
- For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
- Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
- Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.
SAFFRON MASH POTATOES
Delicious earthy flavor.
Provided by nmschalk
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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
SAFFRON POTATOES
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
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
Categories Potato Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Winter Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
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.
More about "saffron garlic new potatoes recipes"
SAFFRON INFUSED BABY POTATOES WITH CREAM SAUCE
From spainonafork.com
Cuisine SpanishCategory AppetizerServings 4Total Time 30 mins
- Wash 8 baby new potatoes under cold running water, add the potatoes to a sauce pan, make sure they´re all in a single layer, add enough water to cover the potatoes by 1/2 inch, pinch in 1/2 teaspoon of saffron threads, season with a generous tablespoon of sea salt and heat with a high heat
- While the potatoes are boiling make the cream sauce, add 1/2 cup of Greek yogurt to a bowl, shred in 1 clove of garlic, add 1/2 teaspoon of dried parsley, season with sea salt, freshly cracked black pepper and add 1/2 teaspoon of fresh lemon juice, whisk it all together, then pour in 1 tablespoon of extra virgin Spanish olive oil while you continue to whisk, cover with seran wrap and set aside
- After boiling the potatoes for 25 minutes and you can easily pierce the potatoes with a toothpick, drain the potatoes and add them to a dish, add the cream sauce to the dish and garnish the sauce with some saffron threads and garnish the entire dish with some freshly chopped chives, enjoy!
EASY SAFFRON POTATO CASSEROLE - ERREN'S KITCHEN
From errenskitchen.com
Ratings 24Calories 222 per servingCategory Dinner, Side Dish
- 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 a boil to thicken.
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