Saffron Potatoes Recipes

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.

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.

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.

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.

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.

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.

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.

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.