| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons butter
- 2 tablespoons thinly sliced garlic cloves
- 1 shallot, peeled and thinly sliced
- 1/4 teaspoon ground saffron
- 2 pounds very small new potatoes, scrubbed
- 1 cup low sodium chicken stock
- 1 1/2 cups water
- 2 teaspoons salt
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped parsley leaves, for garnish
- 1 baguette, sliced
Instructions
- Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 254 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 15 mg |
| Sodium | 564 mg |
Reviews
I prepare this dish in advance by cooking the potatoes about 3/4’s of the way, refrigerate, then reheat and finish cooking the potatoes for service. This not only allows me to do all the cooking and cleaning up earlier in the day but, more importantly, it allows the flavors to build. I too serve this as a tapas with an assortment of other delicacies. My only change to the recipe is to use vegetable broth.
I cooked these on Sunday – loved them. Then I ate some left overs, and thought that I should try to do something different with them. I fried them up like country potatoes – even better! I love a dish that can go from one incarnation to another with ease. HIGHLY recommend.
I agree…it was only okay. Served it and no one seemed to like it. If you’re going to spend $$$ on saffron then you want it to be better than okay.
Great dish. I had broth I needed to use up so I didn’t use any water- all broth. Other than that, no changes to the recipe. I thought the bread was a must- but I love bread.
Great side dish- I served it as tapas, everyone raved. I didn’t put any paprika,instead I used a Goya seasoning with saffron in addition to the saffron threads.
This dish so tasty, good looking and easy to prepare! We used saffron threads and they added to the look of the dish. We also used bite-sized red potatoes and they worked beautifully. We felt a baguette was not a necessity. We served the broth in the serving dish but used a slotted spoon so only a bit of juice ended up on the flat plates, which was fine. We highly recommend this dish.