Recipes Lemon-Saffron Potatoes in a Buttery Broth 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Five car boot sales you can visit in Lancashire admin April 21, 2021 New Recipe: Ben Stiller Bit Into A Golden Globe Made Out Of Banana Bread admin March 2, 2021 New Recipe: Cookbook author suggests adding potato chips to recipes to avoid ‘fatphobia’ admin April 2, 2021 Miso Butter Pasta for a warming winter dinner January 30, 2022 New Recipe: Tomato Soup Cake Is Made With Can Of Campbell’s Soup admin March 18, 2021 New Recipe: In Defense of Long Food Blogs admin March 4, 2021 About The Author More from this Author One Response BushyEyes October 10, 2021 ## Lemon-Saffron Potatoes Based on the Food52 lemon-saffron potatoes recipe, these potatoes and sprouts are tossed in a buttery saffron broth and served with a healthy amount of pepper flakes. Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4 Calories: 212kcal ### Equipment * Large pot * Large skillet ### Ingredients * 1 pound baby potatoes quartered or halved if small * 1 pinch saffron threads crushed * ¾ cup hot water * 1 tablespoon olive oil * 2 shallots peeled and sliced into thin wedges * 10 ounces Brussels sprouts trimmed, scrubbed, and halved * 2 tablespoons butter * ½ lemon juiced * Silk chili flakes optional, for garnish, or use paprika * Dry or freshly minced parsley optional, for garnish * Salt and pepper to taste ### Instructions #### Parboil the potatoes: * Cover the potatoes with cold water in a large pot and season liberally with salt. Bring to a boil and cook for 8–10 minutes or until the potatoes are just under fork tender. Drain and set aside. #### Steep the saffron: * Fill a bowl with 3/4 cup hot water. Add the crushed saffron threads and let steep as you finish the recipe. #### Cook the vegetables: * Heat the oil in a large skillet over medium heat. Once hot, add the shallot and reduce heat to low and cook for 8–10 minutes until mostly browned all over. * Turn the heat to medium-high and add the Brussels sprouts and cook for 3–4 minutes until just beginning to brown around the edges. Season with salt and pepper. Do not overcook the sprouts! #### Cook the potatoes: * Melt the butter into the sprouts. Once frothy, add the potatoes to the skillet and turn the heat to high. Cook 2–3 minutes on high until a golden brown crust begins to form on the vegetables. Taste and season with salt and pepper. #### Simmer the potatoes: * Pour in the lemon juice and saffron water. Reduce heat to low and simmer for 10 minutes until thickened and the potatoes are fork tender. Turn off the heat. #### To serve: * Transfer the potatoes to a serving bowl and garnish with silk chili flakes or paprika and parsley, if desired. Enjoy! ### Nutrition Calories: 212kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 76mg | Potassium: 815mg | Fiber: 6g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 91mg | Calcium: 53mg | Iron: 2mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.