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Zesty Saffron Potatoes


These zesty saffron potatoes are crispy yet soft and tender. Made with a tangy herby lemon sauce. A great side to pair with many dishes for a fusion of flavour!

Zesty Saffron Potatoes with a garnish of parsley on a wooden board.
Zesty Saffron Potatoes

About The Recipe

  • Vegan
  • Gluten-free
  • Great side dish
  • Tangy & herby
Crispy Zesty Saffron Potatoes with a garnish of parsley on a wooden board.
Saffron Potato Appetizer Platter

How-To Video

Watch this short video to see how to make these zesty saffron potatoes:


Storing Leftover Potatoes

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).

Zesty Saffron Potatoes with a garnish of parsley on a wooden board.
Delicious Potato Appetizer Platter

FAQs

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

Here are a few more potato recipes that you might enjoy:


Zesty Saffron Potatoes Recipes

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

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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 a tangy herby lemon sauce. 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, washed & unpeeled, sliced 1/4 inch – See Notes (1)

  • Cold water, enough to cover the potatoes in a pot

  • 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

  • 1/3 bunch of curly parsley (about 3 to 4 leafy stems) – 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

  • Garnish & Extras
  • 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 10 minutes. Drain and set aside.
  • Add the potatoes to a medium pot. Cover in cold water and stir in 1 tbsp salt. 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 just soft enough for a fork to go through. 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/food processor. Pulse & blend to combine. Make sure the parsley is finely chopped.
  • Into a large skillet/pan, over medium-high heat, add the sauce and bring to a simmer. Add the cooked dry potato slices, and stir to coat in sauce.
  • Cook for 15 minutes, flipping halfway. Add in the extra lemon juice/or splashes of water. Only stir as needed, to avoid burning.
  • Once the potatoes are cooked, sprinkle with salt and pepper to taste, and garnish with parsley. Serve hot & enjoy!

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

Notes

  • (1) Potato peel is rich in nutrients. I prefer keeping it on. Make sure to wash the potatoes thoroughly to remove any debris/dirt before slicing. Feel free to peel instead.
  • (2) For the best crispy results, soak the potatoes 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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