Thursday, June 9, 2011

Saffron Red Potatoes


I made these as a side dish to Oysters Rockefeller. I had some saffron leftover so when I stumbled upon this recipe in Cooking Light I was excited to try it. They were so easy to make an almost shined more than the oysters! If you want an easy side dish with a bit of "fancy", here ya go! The saffron adds a wonderful flavor and makes the potatoes a beautiful golden hue.

Ingredients:

-1/2 cup water
-1/4 cup chopped parsley
-1 Tbsp. olive oil
-1/2 tsp sea salt
-1/2 tsp pepper
-2 cloves garlic, minced
-Dash of Saffron threads
-1 lb. red potatoes




What is Saffron? Well first off it is one of, if not the most, expensive spices you can buy. Don't be intimidated by the price though, they sell this spice in very small quantities and most recipes only call for a pinch! It has an "earthy sweetness" that adds a kick of flavor to many dishes including one of my favorites, risotto! The full definition is here and picture below (both from Wikipedia).


This is how easy this is...combine...boil....cover...serve. That's it! For those of you that need a bit more detailed instructions, where we go. 

First, halve your red potatoes and put in a medium saucepan.  Add the rest of the ingredients and bring to a boil.





Now cover the pot with a lid and turn the heat down to med-low.  Cook for 20 minutes or until the potatoes can easily be pierced with a fork or knife.  Serve and enjoy as a twist to your normal red potatoes!




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