New Potatoes with Parsley and Saffron

7 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Cindy Barr
Hands-on Time
6 Mins
Total Time
29 Mins
Yield
4 servings (serving size: 4 potatoes)
By Anissa Helou
May 2011
RECIPE BY Cooking Light

The earthy sweetness of the saffron pairs well with steak or fish. This quick dish is also a welcome substitution for traditional roasted or boiled potatoes.

Ingredients

  • 1/2 cup water
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Dash of saffron threads
  • 1 pound small red potatoes

Nutritional Information

  • Calories 114
  • Fat 3.6g
  • Satfat 0.5g
  • Monofat 2.5g
  • Polyfat 0.4g
  • Protein 2.4g
  • Carbohydrate 19g
  • Fiber 2.2g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 249mg
  • Calcium 20mg

How to Make It

Combine all ingredients in a medium saucepan over medium-high heat. Bring mixture to a boil. Cover and reduce heat to medium-low; cook 20 minutes or until potatoes are tender when pierced with a knife. Serve immediately.

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Ratings & Reviews

dmpeace's Review

EMatthews
April 30, 2011
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.

EMatthews's Review

daneanp
May 09, 2011
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.

LDombeck's Review

gastrocari
January 16, 2012
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.

ogieann's Review

ogieann
April 27, 2011
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.

daneanp's Review

LDombeck
May 15, 2011
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's Review

Belladonna714
May 02, 2011
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.

Fine...

dmpeace
June 02, 2016
Nothing special. My potatoes were bigger and even though I cut them up, this didn't cook in 20 minutes.
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