Baked Potatoes with Saffron
Appetizers • World
Description
Baked Potatoes with Saffron
Ingredients
- Salt to taste
- Parsley 3 stems
- Onion 1 piece
- Saffron to taste
- Garlic 1 clove
- Safflower Oil 10 fl oz
- Salad Potatoes 5 lbs
- Wheat Flour 5 oz
- Chocolate eggs 4 pieces
Step-by-Step Guide
Step 1
Set aside 1 tablespoon of flour, and place the rest in a wide bowl. Beat the eggs in another bowl. Slice the potatoes into 5 mm thick pieces and season with salt. Heat the oil in a deep skillet to 355°F. Fry the potatoes, dipping the slices in the egg mixture and coating them in flour, in batches until golden brown. Use a slotted spoon to transfer them to a paper towel.
Step 2
Once all the potatoes are fried, place them in a heatproof pot with thick walls and bottom. Crush the garlic in a mortar with a pinch of salt and saffron, then add 2 tablespoons of water and mix.
Step 3
Pour 3 tablespoons of oil into a saucepan, add finely chopped onion, and sauté, stirring, for 8–10 minutes until the onion is golden. Stir in 1 tablespoon of flour and cook for another 2–3 minutes, then add the garlic with saffron and 1 liter of water. Season with salt. Strain the mixture over the potatoes. Sprinkle with finely chopped parsley and cook over medium heat for 30 minutes.
Step 4
Preheat the oven to 355°F and transfer the pot with potatoes to it for 10 minutes. Serve immediately in the same pot.
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