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.
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
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.
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.
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.
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.
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