Sauteed Saffron-Scented Potatoes

1. 1

   Heat 2 tablespoons of the oil in a large skillet.

2. 2

   Add the onion and slowly saute until softened, about 10 minutes.

3. 3

   Stir in the broth and saffron, cook for a minute to evaporate some of the liquid, and remove to a dish.

4. 4

   Wipe out the skillet.

5. 5

   Heat the remaining 3 tablespoons oil in the skillet and add the potato slices, one at a time so they dont stick together.

6. 6

   Sprinkle with salt.

7. 7

   Give the potatoes a turn, cover, and cook over low heat until the potatoes are tender, about 20 minutes, lifting and turning occasionally.

8. 8

   Spoon on the onions, sprinkle with parsley, and serve.

9. 9

   VARIATION

10. 10

    Omitting the onion, broth, and saffron, cook the potatoes in 3 tablespoons oil as indicated (the potatoes may be cubed instead of sliced).

11. 11

    In a mortar mash to a paste 2 tablespoons minced fresh parsley with 1/8 teaspoon kosher or sea salt and 2 minced garlic cloves.

12. 12

    Stir in 1/4 teaspoon paprika, 2 tablespoons chicken broth, and 1 teaspoon red wine vinegar and pour over the potatoes when they are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.