Saffron-Infused Spanish Potatoes with Garlic and Onions
Saffron-Infused Spanish Potatoes are a delightful and aromatic side dish that embodies the rich flavors of Spanish cuisine. Infused with saffron, sweet paprika, and fresh rosemary, these tender potatoes are complemented by caramelized onions and fragrant garlic. This dish is perfect for serving alongside baked fish, grilled meats, or as a standalone vegetarian option. The vibrant yellow color and enticing aroma make it a show-stopper at any meal. Pair it with a zesty homemade lemon aioli or a light lemon mayonnaise to elevate the dish to new heights. Easy to prepare in under an hour, this is a recipe that beautifully showcases the elegance of simple ingredients and the magic of saffron.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
olive oil
2-4 tablespoons (none)
Spanish onions
2 (thinly sliced)
salt
to taste (none)
black pepper
to taste (none)
garlic cloves
5 (peeled and sliced)
sweet paprika
1/2 teaspoon (none)
bay leaves
4 (none)
fresh rosemary
1/2 tablespoon (finely chopped)
Cyprus potatoes
2 1/4 lbs (peeled)
saffron strands
50 (infused in 4 tablespoons boiling water)
Instructions
1
In a large saucepan, heat the olive oil over medium heat. Once hot, add the thinly sliced Spanish onions and a pinch of salt. Sauté the onions for about 5 minutes until they begin to soften.
2
Reduce the heat to low and continue to cook the onions for an additional 5-10 minutes, stirring occasionally, until they become golden and fragrant, achieving a sweet aroma.
3
Add the sliced garlic, sweet paprika, bay leaves, and freshly chopped rosemary to the pan. Cook for another 5 minutes, allowing the flavors to meld and infuse into the oil.
4
While the aromatic mixture cooks, prepare the potatoes. Slice the peeled Cyprus potatoes in half lengthwise, then cut each half into two or three long wedges, depending on their size. Season the potato wedges lightly with salt and pepper, then pour the prepared saffron infusion over them. Toss gently to ensure they are evenly coated and set aside for about 5 minutes.
5
Add the seasoned potato wedges to the saucepan with the onion mixture. Pour in any remaining saffron infusion. Stir gently to combine, and cover the pan.
6
Allow the potatoes to simmer gently, stirring occasionally and scraping the bottom of the pan to prevent sticking, until they are tender and infused with flavors, which should take about 30 minutes.
7
Once the potatoes are tender, remove from heat, and serve immediately along with your favorite dipping sauce.
Nutrition Information
10g
Fat
25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Saffron-Infused Spanish Potatoes?
Saffron-Infused Spanish Potatoes are a fragrant side dish featuring tender potatoes cooked with saffron, sweet paprika, rosemary, caramelized onions, and garlic.
What type of onions are best for this recipe?
The recipe specifically calls for two thinly sliced Spanish onions.
How long should I cook the onions?
The onions should be sautéed for 5 minutes to soften, then cooked on low heat for another 5-10 minutes until golden and fragrant.
What spices and herbs are included in this dish?
The dish is seasoned with sweet paprika, bay leaves, fresh rosemary, salt, and black pepper.
How should the garlic be prepared?
You should use five garlic cloves that have been peeled and sliced.
What variety of potato is recommended?
The recipe specifies using 2 1/4 lbs of peeled Cyprus potatoes.
How should the potatoes be cut?
Slice the potatoes in half lengthwise, then cut each half into two or three long wedges.
How do you prepare the saffron for this recipe?
Infuse 50 saffron strands in 4 tablespoons of boiling water before using.
How many saffron strands are needed?
A total of 50 saffron strands are used to provide the signature color and flavor.
How long do the potatoes need to sit in the saffron infusion?
After tossing the potato wedges in the saffron infusion, let them set aside for about 5 minutes.
What is the total simmering time for the potatoes?
The potatoes should simmer gently in the saucepan for approximately 30 minutes until tender.
Is this Spanish potato recipe vegetarian?
Yes, this dish is a standalone vegetarian option.
What are the nutritional values for one serving?
Each serving contains approximately 200 calories, 10g of fat, 25g of carbohydrates, and 2.5g of protein.
How much olive oil is required?
The recipe uses between 2 to 4 tablespoons of olive oil.
What can I serve with Saffron-Infused Spanish Potatoes?
These potatoes pair excellently with baked fish, grilled meats, or a zesty homemade lemon aioli.
Does the recipe use fresh or dried rosemary?
The recipe calls for 1/2 tablespoon of finely chopped fresh rosemary.
How do I prevent the potatoes from sticking to the pan?
Stir the potatoes occasionally and scrape the bottom of the pan while they are simmering.
What gives the potatoes their vibrant yellow color?
The vibrant yellow color is achieved by coating the potatoes in a saffron infusion.
How many bay leaves are used?
Four bay leaves are added to the onion and garlic mixture.
What type of paprika should I use?
Use 1/2 teaspoon of sweet paprika for this recipe.
Should the potatoes be peeled?
Yes, the recipe requires the Cyprus potatoes to be peeled before slicing.
Can I add a sauce to this dish?
Yes, it is recommended to serve it with your favorite dipping sauce, such as lemon mayonnaise.
Is this recipe easy to make?
Yes, it is described as easy to prepare in under an hour using simple ingredients.
How many garlic cloves are used?
The recipe requires five garlic cloves.
What is the carbohydrate count?
There are 25 grams of carbohydrates per serving.
How much protein is in this dish?
This dish provides 2.5 grams of protein per serving.
How much fat is in this recipe?
There are 10 grams of fat per serving.
What liquid is used for the saffron infusion?
Four tablespoons of boiling water are used to infuse the saffron.
How much sweet paprika is needed?
You will need 1/2 teaspoon of sweet paprika.
What is the calorie count for this recipe?
The recipe contains 200 calories per serving.