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