Potatoes Braised in Saffron Stock
Transform your dinnertime side dish with these Potatoes Braised in Saffron Stock, a luxurious recipe that turns humble baby potatoes into a golden, aromatic delight. Slowly simmered in a fragrant mixture of saffron-infused vegetable stock, sautéed onions, garlic, and a hint of bay leaf, these potatoes absorb an irresistible depth of flavor and a beautiful amber hue. This dish is cooked low and slow, ensuring velvety, fork-tender potatoes every time, all while allowing the saffron’s delicate floral and earthy notes to shine. Finished with a pop of fresh parsley and optional zesty lemon for brightness, this recipe is perfect as a show-stopping side for roasts or as a light vegetarian main. Ready in under 45 minutes, these saffron-braised potatoes are as elegant as they are easy to make.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 500 milliliters Vegetable stock
- 0.5 teaspoons Saffron threads
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest (optional)
Instructions
Wash the baby potatoes thoroughly and cut any larger potatoes in half to ensure uniform cooking. Leave the smaller ones whole.
In a large, deep skillet or a wide saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Pour the vegetable stock into the pan and bring it to a gentle simmer.
Add the saffron threads to the stock, stirring to disperse the color and flavor evenly.
Drop in the bay leaf, then add the baby potatoes to the pan in a single layer.
Season with salt and black pepper, ensuring the potatoes are well seasoned but not overly salty.
Cover the pan with a lid and reduce the heat to low. Let the potatoes simmer gently for 25-30 minutes, or until they are fork-tender.
Once the potatoes are tender and the stock has reduced slightly, remove the lid and discard the bay leaf.
Taste the dish and adjust the seasoning with more salt or pepper as needed.
Garnish the potatoes with chopped fresh parsley and a sprinkle of lemon zest if desired, then serve warm as a side dish or light main course.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 17.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3327 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
