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bay leaf butter potatoes recipe saffron thyme

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Saffron Potatoes

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Preparation Time: 15 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 2947 times

Ingredients:

Metric Imperial

2 shallots, finely chopped

75 gm(s) unsalted butter

1 pinch(s) of saffron threads

1 bayleaf

2 sprigs of thyme

1.25 kg(s) peeled potatoes cut into even sized pieces

salt and black pepper

Absolutely delicious way to serve potatoes. From a chef where I once worked many moons ago and has been a firm favourite ever since.

Posted by: Jo on 11 June 2008

Click here to view Jo's Cookery Book

Cooking Steps:

Soak the saffron threads in 2 tablespoons of water for least an hour before using.

Keep the peeled potatoes in cold water until needed.

In a large saucepan sweat the shallots in the butter for 2 to 3 minutes.

Add the potatoes, saffron, thyme, bay leaf, salt and ground black pepper. Shake the pan to make sure all the potatoes are well coated with the saffron. (I have found that this does need a little more salt than usual, but as always, it is according to taste.)

Add water to cover the potatoes, cover saucepan and simmer until almost tender.

Remove the lid and reduce at a full boil until the liquid has all but evaporated leaving the potatoes glazed.

If the potatoes look as if they are going to break up, remove and keep warm and when the liquid as reduced to buttery syrup, pour over the potatoes.

Remove the bay leaf and thyme.