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Crispy charred potatoes stacked on a wooden board. Garnished with parsley.

Zesty Saffron Potatoes

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These Zesty Saffron Potatoes are crispy yet soft and tender. Made with an herby lemony sauce for a tangy kick! A great side to pair with many dishes for a fusion of flavour.

Crispy charred potatoes layered on a wooden board. Garnished with parsley.

About The Recipe:

This Zesty Saffron Potatoes recipe is:

  1. Vegan
  2. Gluten-free
  3. Tangy and herby
Crispy charred potatoes stacked on a wooden board. Garnished with parsley.

Let’s talk cooking!

It’s a simple process with a few ingredients that make up a fusion of flavours:

  1. Starting with the potatoes to boil until softened.
  2. Followed by making the Zesty Saffron Sauce in a blender.
  3. Then simmering the sauce in a skillet to finish off the potatoes.
Crispy charred potatoes stacked on a wooden board. Garnished with parsley. With a potato held in hand.

Watch The Video For These Zesty Saffron Potatoes:


Storing Leftovers

If there are any leftover potatoes (like that’s a thing!), wait for them to cool down completely before storing in a container in the fridge for up to 3 days. To reheat, it’s best to air-fry for 3 to 5 minutes at 350 F (177 C).


Frequently Asked Questions

Do I need to peel the potatoes?
Not at all. The peel is full of nutrients. I rarely peel my potatoes. It is important to make sure they are well-washed and scrubbed to remove dirt/debris before cooking. However, feel free to peel if you wish.

Why won’t my potatoes get crispy?
Potatoes are full of moisture. For the crispiest results, make sure to soak the sliced potatoes in a bowl of cold water and cornstarch – this step helps extract some starch from the potatoes for crispier texture. Another tip to help: remove excess water by pat-drying the sliced boiled potatoes (using a clean kitchen cloth) before adding to the skillet with the sauce.


More Potato Recipes You’ll Like:

  1. Lemon Pepper Potatoes
  2. Hasselback Potatoes
  3. Sweet Potato Rolls
  4. Stuffed Sweet Potatoes (WFPB)

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals


Zesty Saffron Potatoes

Recipe by Waseem HijaziCourse: Sides, AppetizersCuisine: Vegan, Gluten-FreeDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

These Zesty Saffron Potatoes are crispy yet soft and tender. Made with an herby lemony sauce for a tangy kick! A great side to pair with many dishes for a fusion of flavour.

Equipment:
– Medium pot
– Blender/food processor
– Large skillet/pan

Ingredients

  • 4 medium yellow potatoes, unpeeled, sliced 1/4 inch – See Notes (1)

  • Cold water to cover

  • 1 tsp baking soda – See Notes (2)

  • 1 tbsp salt

  • For The Zesty Saffron Sauce
  • 6 garlic cloves, peeled

  • 5 whole cloves

  • 1 tsp saffron

  • 3 to 4 sets of parsley – See Notes (3)

  • 1 lemon, juice and zest

  • 1 tbsp of tahini

  • 1 tsp apple cider vinegar

  • 1 tbsp nutritional yeast, optional

  • 2 tbsp extra virgin olive oil

  • The Rest
  • 1 tbsp extra lemon juice

  • Salt and pepper to taste

  • Parsley for garnish

Directions

  • Wash the potatoes thoroughly. Cut into 1/4 inch slices. Rinse then soak in a bowl with cold water and baking soda for 5 to 10 minutes, or longer if you have time.
  • Add the potatoes, cold water, and salt to a medium pot. Bring to a boil over medium heat.
  • Once it starts bubbling, turn the heat to medium-low. Continue cooking for 10 to 15 minutes, until potatoes are soft enough to stick with a fork. Remove and drain out the water. Layer the potatoes on a clean cloth to soak up excess water.
  • While the potatoes are cooking, prepare the Zesty Saffron Sauce. Add the ingredients to a blender, and process to combine. Make sure the parsley is finely blended.
  • Into a large skillet/pan, over medium-high heat, add the sauce and bring to a simmer. Drop in the cooked dried potato slices, and stir to coat in sauce.
  • Cook for 15 to 18 minutes, flipping halfway. Add in the extra lemon juice/or splash of water, if needed, to avoid burning.
  • Once the potatoes are cooked, sprinkle with salt and pepper to taste, and garnish with parsley.

    Serve immediately as a side/appetizer. Dip in yoghurt sauce, soup, chilli, and more!

Notes

  • (1) I prefer having the potatoes unpeeled, as they are rich in nutrients. Make sure to wash the potatoes thoroughly to remove any debris/dirt. Feel free to peel instead.
  • (2) For crispiest results, make sure to soak in cold water and baking soda before boiling – this helps remove excess starch. It’s important to dry the potatoes carefully after boiling, and before adding to the skillet with the sauce.
  • (3) Use the entire parsley set. No need to de-stem. Make sure to wash thoroughly.
  • (4) For leftover potatoes (if any), wait for them to cool down completely before storing in a container in the fridge for up to 3 days. To reheat, it’s best to air-fry for 3 to 5 minutes at 350 F (177 C).

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