I am always on the lookout for new ways to use saffron, one of my favorite ingredients. With our Yukon Gold potatoes perfectly ripe in the garden and ready for digging, it was time for something new. Here’s a recipe that combines these two complementary ingredients. We are delighted to offer a Saffron from Spain that has the most intense flavor, fragrance and color we have ever encountered.
The day after we made it, we served some cold with lunch and it was just great. The Saffron flavor was clear and strong and the potatoes had good texture. Base for a colorful potato salad? Why not.
Try it and tell us what you think.
6 small Yukon Gold potatoes, unpeeled
1/2 cup good quality chicken broth, low sodium if you prefer
1/8 to 1/4 teaspoon (depending on how intense you want the flavor to be) Ingredient Finder Spanish Saffron threads
1/4 cup (1/2 stick) unsalted butter
Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. If the potatoes are fresh from the garden or new from the farm stand, they will take less time. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds.
Bring the broth and saffron to simmer in large skillet over medium heat. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Again if you are using potatoes fresh from the garden or farm stand potatoes, test the potatoes and reduce the time to your preference. Season with salt and pepper.