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Nutrition Facts
Serving Size 1 (315g) Recipe makes 4 servings
Calories 276
Calories from Fat 105		(38%)
Amount Per Serving		%DV
	Total Fat 11.7g	18%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 96mg		4%
Potassium 959mg		27%
Total Carbohydrate 39.7g		13%
	Dietary Fiber 5.0g	20%
	Sugars 1.8g
Protein 4.7g		9%
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saffron potatoes

Recipe #80008 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: chia
Jan 1, 2004

another quick side dish, the saffron gives the potatoes a lovely golden color.

SERVES 4 -6 (change servings and units)

Ingredients

1 pinch saffron
1 1/4 cups hot water
2 lbs medium potatoes, peeled and sliced into 1 inch pieces
1/4 cup butter
salt & pepper

Directions

1
crumble saffron into water.
2
heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
3
add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
4
reduce heat to low and simmer 15-20 minutes more until water is evaporated.

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Featured Reviews for This Recipe

From: **Tinkerbell**

On Mar 13, 2008

Loved these potatoes! I have never used saffron before but while shopping for other spices I saw the cutest little bottle & jsut had to have it! Of course, I then had to find a good beginner recipe to use the saffron on. This was it! I did borrow another reveiwer's suggestion to add the saffron to the butter, other than that I followed the recipe. We loved the crispiness of the potatoes, the color was great & the flavor was delish! I'll be making this easy side dish a lot. Thank you for sharing, Chia!

0 people found this review helpful

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From: drbecca26

On Mar 6, 2007

I was just getting ready to post this recipe!!! I can't remember where I got it but it's a favorite for me! I slice mine a little thinner, though. Some people may say that it's a waste of a very expensive spice (I use a BIG pinch) but I have to differ...and this is even better reheated. The sauce gets thicker each time. A great thing to have in your repertoire! Thanks for the post!

2 people found this review helpful

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From: ~Rita~

On Jun 16, 2004

This was OK. I love saffron and potatoes! But When you start to fry your potatoes and there are crispy it `s so hard to add the water with saffron but I did. I think if you melt the butter and add the saffron in it, it would be so much better. It would be golden, crispy, and fragrant. Also the only change I did was slice the potatoes.

2 people found this review helpful

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