– Saffron Infused Baby Potatoes with Cream Sauce –
My favorite part about dinner or a weekend lunch are the tapas appetizers you enjoy before the meal, you get the chance to mix things up and start a meal with some really clever creations. These Saffron Infused Baby Potatoes with Cream Sauce are just that, easy to make, loaded with flavors and done in 30 minutes. In all honesty, this dish has quickly become one of my favorite go-to dishes when I have guest coming over and they´re always a big hit. The potatoes are cooked in saffron infused boiled water to create and incredible flavored potato and the cream sauce is there to balance it all out and bring the entire dish together.
– The Magical Spice of Saffron –
In all truth the real star of this dish is the saffron, it get´s infused into the potatoes to create a truly exquisite flavored potato. Yes, saffron is the most expensive spice in the world, but it´s also one of the best spices in the world. Loaded with so many health benefits and always adds a new dimension of flavors to whatever you add it to. For this recipe I used Golden Saffron threads, they offer an incredible aroma and taste, some of the best saffron I have ever tasted. Watch the video below on How to Make Saffron Infused Baby Potatoes with Cream Sauce Recipe or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make Saffron Infused Baby Potatoes with Cream Sauce Recipe
Saffron Infused Baby Potatoes with Cream Sauce
- 8 baby new potatoes
- 1/2 tsp Golden saffron threads
- 1 tbsp sea salt
- 1/2 cup Greek yogurt
- 1 clove garlic
- 1/2 tsp dried parsley
- 1/2 tsp lemon juice
- 1 tbsp extra virgin Spanish olive oil
- sea salt
- freshly cracked black pepper
Wash 8 baby new potatoes under cold running water, add the potatoes to a sauce pan, make sure they´re all in a single layer, add enough water to cover the potatoes by 1/2 inch, pinch in 1/2 teaspoon of saffron threads, season with a generous tablespoon of sea salt and heat with a high heat
While the potatoes are boiling make the cream sauce, add 1/2 cup of Greek yogurt to a bowl, shred in 1 clove of garlic, add 1/2 teaspoon of dried parsley, season with sea salt, freshly cracked black pepper and add 1/2 teaspoon of fresh lemon juice, whisk it all together, then pour in 1 tablespoon of extra virgin Spanish olive oil while you continue to whisk, cover with seran wrap and set aside
After boiling the potatoes for 25 minutes and you can easily pierce the potatoes with a toothpick, drain the potatoes and add them to a dish, add the cream sauce to the dish and garnish the sauce with some saffron threads and garnish the entire dish with some freshly chopped chives, enjoy!
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