Saffron Infused Baby Potatoes with Cream Sauce
These Saffron Infused Baby Potatoes with Cream Sauce are the perfect tapas appetizer, loaded with flavor, easy to make and done in 30 minutes.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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
- 2
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
- 3
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!