Best 12 Parsleyed Potatoes With Saffron Recipes

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Parsleyed potatoes with saffron is a popular side dish found in many cuisines around the world. It is a simple yet flavorful dish that is sure to impress your guests. The combination of parsley and saffron creates a unique and aromatic flavor that will leave you wanting more. This dish is also incredibly versatile and can be served with a variety of main courses. Whether you are looking for a quick and easy weeknight meal or an elegant dish for a special occasion, parsleyed potatoes with saffron is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

PARSLEYED POTATOES WITH SAFFRON



Parsleyed Potatoes with Saffron image

Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red potatoes have just a suggestion of saffron.

Categories     Herb     Potato     Side     Steam     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Saffron     Parsley     Gourmet     New York     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 4

1 1/2 pounds small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
2 tablespoons unsalted butter
Small pinch of saffron threads, crumbled
1 tablespoon finely chopped parsley

Steps:

  • Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.
  • Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.

SAFFRON GARLIC NEW POTATOES



Saffron Garlic New Potatoes image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons butter
2 tablespoons thinly sliced garlic cloves
1 shallot, peeled and thinly sliced
1/4 teaspoon ground saffron
2 pounds very small new potatoes, scrubbed
1 cup low sodium chicken stock
1 1/2 cups water
2 teaspoons salt
1/4 teaspoon smoked paprika
1 tablespoon chopped parsley leaves, for garnish
1 baguette, sliced

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.

SAUTEED POTATOES WITH PARSLEY



Sauteed Potatoes With Parsley image

Provided by Pierre Franey

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

5 potatoes, about 1 1/2 pounds or slightly less
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup corn, peanut or vegetable oil
1 tablespoon butter
1 tablespoon finely chopped parsley

Steps:

  • Put the potatoes in a saucepan and add cold water to cover. Add salt to taste and bring to a boil. Cook about 20 minutes or until potatoes are tender.
  • Drain the potatoes and when they are cool enough to handle, peel them. Cut them crosswise into slices about one inch thick. Sprinkle with salt and pepper.
  • Heat about 2 tablespoons of the oil in a skillet (preferably nonstick).
  • When it is quite hot, add half the potato slices and cook about 2 to 3 minutes or until crisp and brown on one side. Turn the slices and cook on the other side until crisp and brown, 2 to 3 minutes. Drain on absorbent paper towels.
  • Add more oil to the skiller if necessary, and cook the remaining potato slices as before.
  • Pour off any remaining oil. Wipe the skillet clean and add the butter.
  • Return the potatoes to the skillet and stir gently. Sprinkle with the parsley.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 440 milligrams, Sugar 1 gram, TransFat 0 grams

PARSLEY POTATOES



Parsley Potatoes image

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

10 to 12 new potatoes, about 1 1/2 pounds
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Salt and pepper

Steps:

  • Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
  • Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Nutrition Facts : Calories 185, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

EASY POTATOES WITH PARSLEY



Easy Potatoes with Parsley image

Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

4 pounds small new potatoes
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter, room temperature
1/4 cup chopped parsley

Steps:

  • With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
  • Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.

Nutrition Facts : Calories 210 g, Fat 6 g, Fiber 5 g, Protein 4 g

PARSLEYED POTATOES



Parsleyed Potatoes image

A bowl of simple boiled red potatoes -- dressed up by a peeled center strip, a little butter, and a handful of chopped fresh flat-leaf parsley -- rounds out a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

2 pounds small red potatoes, such as red creamer or red bliss
2 teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons roughly chopped fresh flat-leaf parsley
Freshly ground pepper

Steps:

  • Using a vegetable peeler or paring knife, peel middle of each potato.
  • Place potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into center of potatoes meets only slight resistance, about 20 minutes.
  • Drain potatoes in a colander; return to warm saucepan. Toss with butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.

SAFFRON MASH POTATOES



Saffron Mash Potatoes image

Delicious earthy flavor.

Provided by nmschalk

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

5 cups chicken stock
1 pound Yukon Gold potatoes
1 clove garlic, minced
1 teaspoon saffron threads, crushed
½ cup milk
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 23.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 2.1 g

PARSLEY POTATOES



Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
  • Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
  • Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
  • Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

SAFFRON POTATOES



Saffron Potatoes image

Make and share this Saffron Potatoes recipe from Food.com.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 teaspoon saffron thread
1 tablespoon hot water
2 lbs potatoes, peeled and cut into large cubes
2 teaspoons olive oil
1 small onion, sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup vegetable broth
1 garlic clove, minced
1/4 cup raisins
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro

Steps:

  • Soak saffron in hot water.
  • Cook potatoes in salted water until tender but still firm, drain and set aside.
  • Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
  • Cook over low heat for 5 minutes or until onion is soft.
  • Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
  • Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
  • Stir in the parsley and cilantro.

Nutrition Facts : Calories 232.3, Fat 2.6, SaturatedFat 0.4, Sodium 16.3, Carbohydrate 49.1, Fiber 5.8, Sugar 7.9, Protein 5.2

MY MOM'S AMAZING PARSLEY POTATOES



My Mom's Amazing Parsley Potatoes image

My mom has the amazing ability to turn the mundane into something awesome. Never fail, one of my 5 brothers or sisters would ask for this every night. Simple, Tasty, Attractive and goes with just about anything. You can adjust the amounts to your liking as potatoes come in all sizes. Southern all the way!

Provided by NcMysteryShopper

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

5 medium potatoes (White or Red)
1/2 cup sour cream
1/8-1/4 cup fresh parsley (Adjust to your liking)
3 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Peel Potatoes (do not peel if using Red Potatoes) and cut into chunks.
  • Boil Potatoes until tender.
  • Drain and Stir in remaining ingredients (If using Red Potatoes mash about 3/4 Cup of them before mixing).

Nutrition Facts : Calories 230.6, Fat 9.9, SaturatedFat 6.2, Cholesterol 23.7, Sodium 256.3, Carbohydrate 32.2, Fiber 4, Sugar 1.5, Protein 4.4

PARSLEY POTATOES



Parsley Potatoes image

The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

2 pounds potatoes, peeled and cut into 2-inch pieces
1/2 cup butter, melted
1/4 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts :

PARSLEY NEW POTATOES



Parsley New Potatoes image

These fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree.-Suzanne Cleveland, Lyons, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds small red potatoes
1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup minced fresh parsley, divided
1/2 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

  • Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • To save time, use pre-cut baby potatoes or microwave whole potatoes until tender before slicing.
  • For a crispy crust, roast the potatoes in a single layer, without overcrowding the pan.
  • Add some chopped fresh herbs, such as parsley, thyme, or rosemary, to the potatoes before roasting for extra flavor.
  • To make a creamy sauce, whisk together sour cream, Dijon mustard, and chopped fresh herbs. Serve the sauce over the potatoes.
  • For a vegan version of this recipe, use vegetable broth instead of chicken broth.

Conclusion:

Parsleyed potatoes with saffron is a delicious and easy-to-make side dish that's perfect for any occasion. With just a few simple ingredients, you can create a dish that's both flavorful and visually appealing. So next time you're looking for a new way to serve potatoes, give this recipe a try. You won't be disappointed!

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