Saffron Garlic New Potatoes Recipes

SAFFRON POTATOES

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.

NEW POTATOES WITH SAFFRON AIOLI

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 20-25 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.

SAFFRON POTATOES

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.

SAFFRON POTATOES

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.

SAFFRON MASH POTATOES

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.

BUTTERY SAFFRON POTATOES

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.