SAFFRON POTATOES
SERVES 4
12 OZ. WHITE POTATOES
1 STEM OF SAFFRON (OR SM. PACK POWDERED)
SALT TO TASTE
OLIVE OIL
WASH & PEEL POTATOES. USING MELON BALL UTENSIL SCOOP OUT BALLS OF POTATOES.
BOIL POTATOES FOR 20 MINUTES UNTIL JUST FORK TENDER, BUT STILL FIRM. DON’T OVERCOOK. TEST WITH TOOTHPICK. POTATOES WILL COOK FURTHER WHILE THEY SIT IN HOT SAFFRON WATER.
REMOVE FROM HEAT, ADD SAFFRON TO WATER AND ALLOW POTATOES TO COOL IN THE WATER THEY WERE COOKED IN, SO THAT THEY DON’T DRY OUT.
KEEP IN WATER BATH UNTIL POTATOES ARE A BEAUTIFUL GOLDEN SAFFRON COLOR.
SERVE WITH SALT TO TASTE AND DRIZZLED WITH OLIVE OIL.
-
PINCH OF HERBS OPTIONAL
SERVES 4
12 OZ. WHITE POTATOES
1 STEM OF SAFFRON (OR SM. PACK POWDERED)
SALT TO TASTE
OLIVE OIL
WASH & PEEL POTATOES. USING MELON BALL UTENSIL SCOOP OUT BALLS OF POTATOES.
BOIL POTATOES FOR 20 MINUTES UNTIL JUST FORK TENDER, BUT STILL FIRM. DON’T OVERCOOK. TEST WITH TOOTHPICK. POTATOES WILL COOK FURTHER WHILE THEY SIT IN HOT SAFFRON WATER.
REMOVE FROM HEAT, ADD SAFFRON TO WATER AND ALLOW POTATOES TO COOL IN THE WATER THEY WERE COOKED IN, SO THAT THEY DON’T DRY OUT.
KEEP IN WATER BATH UNTIL POTATOES ARE A BEAUTIFUL GOLDEN SAFFRON COLOR.
SERVE WITH SALT TO TASTE AND DRIZZLED WITH OLIVE OIL.
-
PINCH OF HERBS OPTIONAL
No comments:
Post a Comment