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.
After picking up saffron from Lemonfair Saffron Co. and seeing so many Instagram posts on lemon saffron potatoes, I decided to create my variation of the side dish.
These lemon-saffron potatoes would be a perfect Thanksgiving side dish or served with steak, chicken, or fish. They’re easy to prepare and so flavorful.
I added Brussels sprouts to mine, but you could serve the potatoes without them. Or, try this side dish with other vegetables, like:
- Green beans
- Cauliflower or broccoli
- Sugar snap peas
- Green peas
How to make these lemon-saffron potatoes:
For this riff on the Food52 lemon-saffron potatoes, we create a buttery broth as opposed to going for a crispy approach.
First, par-boil the potatoes. This helps them crisp up quickly in the skillet without worrying about overcooking the Brussels sprouts or burning the shallots.
Next, steep the saffron in 3/4 cup hot water.
While the potatoes par-boil, start the vegetables. Heat oil and add shallot and let them cook on low heat until browned all over. Turn the heat up and add the halved Brussels sprouts and cook until they begin to crisp up and turn golden brown. Do not overcook them at this stage!
From there, melt butter into the middle of the skillet. Add the potatoes and turn the heat to high and cook them for 2–3 minutes. Finally, pour in the lemon juice and saffron. Simmer for 10 minutes until the potatoes are cooked through and the broth has reduced slightly. That’s it!
Did you love this saffron potatoes recipe? Looking for more vegetarian recipes? Check my archives!
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- Large pot
- Large skillet
- 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
- Dry or freshly minced parsley optional, for garnish
- Salt and pepper to taste
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.
- Transfer the potatoes to a serving bowl and garnish with silk chili flakes or paprika and parsley, if desired. Enjoy!