New Potatoes with Parsley and Saffron

  • EMatthews Posted: 05/09/11
    Worthy of a Special Occasion

    Delicious. You can use larger potatoes too, just cut them into bite-sized pieces before cooking. Make sure to toss the potatoes with the sauce that forms in the pot, before serving.

  • daneanp Posted: 05/15/11
    Worthy of a Special Occasion

    This has potential. I didn't care for the saffron/parsley flavor. Next time I'll use fresh rosemary or thyme along with the garlic. It also needed more salt and pepper. My cooking time was 30 minutes but I made a double batch.

  • Belladonna714 Posted: 05/02/11
    Worthy of a Special Occasion

    These were good but not great. I think I prefer rosemary with red potatoes. Either way, I could take them or leave them. Probably would try another recipe before going out of my way to make this one again.

  • dmpeace Posted: 04/30/11
    Worthy of a Special Occasion

    Loved this! I left the parsley out, since I am not a big fan. I loved the saffron and garlic combination. This will be our go to potato recipe for a while.

  • ogieann Posted: 04/27/11
    Worthy of a Special Occasion

    I loved this, easy way to do potatoes, the water evaporates leaving the olive oil and garlic flavor, definitely use the fresh parsley but I had no saffron and used fresh thyme. You could add whatever spice you like with potatoes, rosemary. I will absolutely make again whenever I have new potatoes around.

  • LDombeck Posted: 01/16/12
    Worthy of a Special Occasion

    I loved this recipe and have made it a few times. I love saffron and I always am looking for different ways to use it besides paella. Easy and tasty side.

advertisement

More From Cooking Light