Parsleyed Potatoes with Saffron
Saffron is one of the most expensive spices in the world, derived from the flower of Crocus sativus, commonly known as the saffron crocus.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Parsleyed Potatoes with Saffron
Ingredients
Instructions
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Peel the potatoes and cut them into bite-sized cubes.
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Rinse the potatoes under cold water to remove excess starch.
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In a large pot, bring water to a boil and add the potatoes. Cook for about 10-12 minutes or until fork-tender.
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In a small bowl, dissolve the saffron threads in a tablespoon of hot water.
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Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for a minute until fragrant.
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Drain the cooked potatoes and transfer them to the skillet with garlic. Stir gently to coat the potatoes with the garlic-infused oil.
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Pour the saffron water over the potatoes and continue cooking for another 2-3 minutes.
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Season with salt and black pepper, adjusting to taste.
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Remove from heat and sprinkle chopped parsley over the potatoes.
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Allow the dish to rest for 5 minutes before serving.
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Serve the parsleyed potatoes with saffron hot as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 27g9%
- Sugars 1g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
