Parsleyed potatoes with saffron
Savor the delightful flavors of Parsleyed Potatoes with Saffron, a vibrant and aromatic dish made with tender potatoes, fresh parsley, creamy butter, and luxurious saffron. Perfect as a side dish for any meal!
- 20 Mar 2024
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 3 Ingredients
Parsleyed potatoes with saffron is a delightful dish that combines the earthy flavor of potatoes with the aromatic essence of saffron and the fresh taste of parsley. It's simple yet elegant, making it an excellent side dish for various main courses. The combination of buttery, saffron-infused potatoes and fresh parsley creates a flavorful and visually appealing dish.
Ingredients:
Instructions:
- Wash and peel the potatoes.
- Cut the potatoes into evenly sized chunks to ensure even cooking.
- Place the potato chunks in a large pot and cover with cold water.
- Add a generous pinch of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are tender. This should take about 15-20 minutes. Check the tenderness by piercing a potato with a fork; it should slide in easily.
- While the potatoes are cooking, place the saffron threads in a small bowl.
- Add 2 tablespoons of hot water to the saffron and let it steep for about 10 minutes. This will release the vibrant color and flavor of the saffron.
- Once the potatoes are cooked, drain them well in a colander.
- Return the drained potatoes to the pot.
- Add the butter to the hot potatoes in the pot and allow it to melt.
- Pour the saffron infusion over the potatoes.
- Gently toss the potatoes to coat them evenly with the saffron and melted butter.
- Season the potatoes with salt and pepper to taste.
- Sprinkle the chopped fresh parsley over the potatoes.
- Gently toss again to distribute the parsley evenly.
- Transfer the parsleyed potatoes with saffron to a serving dish.
- Serve hot as a delicious and aromatic side dish.
Tips:
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or Red Bliss for this recipe as they hold their shape well and have a creamy texture.
- Bloom the Saffron: To maximize the saffron flavor, soak the saffron threads in a small amount of warm water or broth before adding it to the potatoes.
- Don't Overcook the Potatoes: Keep an eye on the potatoes as they cook to ensure they remain tender but not mushy. You want them to hold their shape well.
- Use Fresh Parsley: For the best flavor, chop fresh parsley just before using to maintain its vibrant color and taste.
- Adjust Seasoning to Taste: Don't forget to season the potatoes with salt and pepper to taste. This will enhance the flavors of the dish.
With just a few ingredients and steps, you've now prepared a delicious dish of parsleyed potatoes with saffron. The subtle saffron flavor combined with the fresh parsley adds an exotic touch to the potatoes, making it a perfect accompaniment to any meal. Serve hot and enjoy the rich, aromatic flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 940 grams |
| Energy | |
| Calories 770kcal | 31% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 160g | 47% |
| Fiber 20g | 52% |
| Sugar 8g | 8% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.47g | 12% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 110mg | 21% |
| Vitamin B1 0.76mg | 63% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 10mg | 62% |
| Vitamin B6 2.79mg | 164% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 190mg | 206% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 1.03mg | 0% |
| Iron, Fe 8mg | 69% |
| Magnesium, Mg 220mg | 51% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 3980mg | 117% |
| Selenium, Se 3.74ug | 7% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 2.82mg | 26% |
| Water | |
| Water 740g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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