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
CRUNCHY ROAST POTATOES WITH SAFFRON
This is my old favourite recipe for roast potatoes but with a new twist, and that's a flavouring of saffron - not too much, just a hint - and with the added dimension of a deep saffron colour, which makes this look even more irresistible. Classic plain roast potatoes are cooked in exactly the same way, minus the saffron, and don't forget, it's always important to serve them straight away, before they lose their crunchiness.
Categories Potatoes Sunday roast Christmas: Vegetables
Yield Serves 4. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe
Number Of Ingredients 4
Steps:
- 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. When the time is up, lift a potato out using the skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface - if it stays smooth, give them 2 or 3 more minutes. Then drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy. Now mix the oil with the rest of the saffron powder, then remove the tray from the oven and place it over a direct medium heat. Next, using a long-handled spoon, carefully but quickly lift the potatoes into the hot fat, tilt the tray and baste them well, then, using a small brush, quickly paint the potatoes with the saffron oil, making sure they are well coated. Now return the tray to the highest shelf of the oven for 40-50 minutes, until the potatoes are golden and crunchy. Sprinkle with a little salt before serving with meat or fish or with my Marinated Chicken with Honey and Ginger recipe below.
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
BUTTERY SAFFRON POTATOES
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
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
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.
SAFFRON GARLIC NEW POTATOES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
WARM SAFFRON POTATOES WITH SERRANO HAM AND SWEET PEAS
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
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.
BRAISED LEMON-SAFFRON CHICKEN AND POTATOES
In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.
Provided by Yasmin Fahr
Categories dinner, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
- Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
- Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
- Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
- Season with black pepper and serve with rice or pita to soak up the lemony juices.
PARSLEYED POTATOES WITH SAFFRON
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
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.
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