← Back to Search Results
sauteeing Spanish
Sautéed Saffron-Scented Potatoes

Photo by: Joey DeLeo
Comments: 0
 

Recipe

Patatas Al Azafrán

Saffron lends a golden glow to the onion that is spooned over the potatoes and is a popular way to make potatoes in the Basque Country.

When made in a green sauce, as indicated in the variation below, these potatoes are quaintly known as “widowed” potatoes, because this is not a potato recipe that can become a meal, as so many do in Spanish cooking. These potatoes—in green sauce and with saffron—are meant to be a side course to accompany simple meat, fish, poultry, and game dishes.

Yield: 4 servings

Ingredients

  • 5 tablespoons olive oil
  • 1 medium onion, preferably Vidalia or other sweet onion, slivered
  • 2 tablespoons chicken broth
  • Scant ¼ teaspoon crumbled thread saffron
  • 4 medium baking potatoes, peeled and cut into 1/8-inch slices
  • Kosher or sea salt
  • 2 tablespoons minced fresh parsley

Directions

Heat 2 tablespoons of the oil in a large skillet. Add the onion and slowly sauté until softened, about 10 minutes. Stir in the broth and saffron, cook for a minute to evaporate some of the liquid, and remove to a dish.

Wipe out the skillet. Heat the remaining 3 tablespoons oil in the skillet and add the potato slices, one at a time so they don’t stick together. Sprinkle with salt. Give the potatoes a turn, cover, and cook over low heat until the potatoes are tender, about 20 minutes, lifting and turning occasionally. Spoon on the onions, sprinkle with parsley, and serve.

VARIATION

Omitting the onion, broth, and saffron, cook the potatoes in 3 tablespoons oil as indicated (the potatoes may be cubed instead of sliced). In a mortar mash to a paste 2 tablespoons minced fresh parsley with 1/8 teaspoon kosher or sea salt and 2 minced garlic cloves. Stir in ¼ teaspoon paprika, 2 tablespoons chicken broth, and 1 teaspoon red wine vinegar and pour over the potatoes when they are done.


© 2005 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

343kcal (17%)
45mg (5%)
49mg (81%)
8mcg RAE (0%)
1015mg
58mg
5g
6g
5g
44g
0mg (0%)
322mg (13%)
2g (12%)
17g (27%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
desserts-4-today Desserts 4 Today
by Abby Dodge
baked-explorations Baked Explorations
by Matt Lewis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?