I got some luscious baby golden potatoes at the farmer’s market this week, and wanted to do something special. So since our mom asked for saffron recipes, here are my saffron taters.
1 tsp salt
1/2 tsp fresh ground pepper
pinch saffron threads, lightly crushed
3/4 C water
2 Tbs oil
Heat the oil in a wide skillet to med-high. Lay the potatoes in a single layer and cook for 5 minutes, or until browned. Turn over and brown the other side, another 5 minutes. Pour in the water and spices. Reduce heat to medium, or slightly less. Simmer 10-12 minutes, until water is gone and potatoes are cooked through.
Variation: If you don’t like saffron to be the central flavor of the dish, or just want something with a little more oomph, add 1/2 tsp each of cumin, coriander and dried garlic along with the water. Then sprinkle with some fresh cilantro before serving.