Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Anissa Helou
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
6 mins
total:
29 mins
Yield:
4 servings (serving size: 4 potatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

114 calories; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 2.4g; carbohydrates 19g; fiber 2.2g; iron 1.1mg; sodium 249mg; calcium 20mg.
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