I wish I could tell you I make these delicious potatoes as a side dish to accompany a main dish. The truth is, when I make these they fly off the plate frying pan between Mr. Simpatico and me. You see, potatoes are Mr. Simpatico’s favorite food, so once he smells the scent of the warmed saffron, olive oil and potato, he’s already asking when they’ll be ready. 16 month-old Baby Simpatica has also recently taken to saying, “Mmmm…” very loudly every time she sees something she wants to eat, which lately has been anything I put into my own mouth. So the crispy potato also gets cut into little bites as Baby S “mmm’s” along.
Creating the smell of warmed olive oil and saffron and other classic scents of Spanish cuisine are one of the reasons I wanted to start cooking Spanish and Spanish-style food regularly for my family. Smell is arguably our most powerful sense. Nothing can instantly transport you back in time in quite the same way. It’s my way of bringing our Spanish culture, rich history and warmth into the kitchen and home. To try and create a sense memory that will stay with my daughter for years to come. A smell I can recreate for her years from now and one that Baby Simpatica will hopefully remember as the smell of home and comfort. In the world of fast food and thrown together meals, it’s the one food promise I hope I can make good on. This blog, besides being my way of documenting our little food journey, is also a way of holding my own feet to the fire or the oven flame, if you will.
These potatoes make for a perfect weeknight dish because the ‘quick’ part comes from softening the potatoes in the microwave first and then frying them. You get all the crispy potato, saffrony goodness without the potato wait! The only thing you really need to learn with this quick recipe is to wait for the potatoes to cool off before popping them in your mouth. That’s a lesson I can never seem to learn.
These quick and delicious potatoes make an excellent tapa or side dish!
Ingredients
- Extra virgin olive oil - enough to cover the entire bottom of your frying pan
- 1 bay leaf
- 1 pinch of saffron (crumbled between your fingers before
- 25 honey gold potatoes (You may use any potato you have on hand - just cut into small chunks)
- 2 pinches of course salt (or to taste)
- 2 pinches of finely chopped fresh parsley
Instructions
- Take your potatoes and cut them in half
- Spread them out in a pyrex dish or other microwave safe dish
- Heat in microwave for 6 minutes (on high) or until you can easily push a knife through the potato
- Add and heat olive oil on medium heat in a large frying pan
- Add bay leaf and saffron, stir it into the oil
- Once oil is hot (about two minutes), carefully place potatoes in pan (cut side facing down)
- Cook for 8-10 minutes on medium flame, turning them over a couple of times or until potatoes are lightly brown and crispy
- Place potatoes on a plate covered with paper towels to absorb the excess oil
- Sprinkle salt and parsley on top and serve
Tates in a net!
Give them a wash and scrub.
Ready for the microwave for some initial softening…
Smell that bay leaf and saffron…
Almost done!
Nice recipe.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.
I will have a look – thanks!
I really like this idea, Caroline!
Thank you, Miriam! It means a lot coming from you!
super! they look so crispy, wanna try them out..
Thanks, Swati! Let me know how they turn out for you…
I love some good crispy potatoes and love your shortcut here! Definitely giving these a try soon.
Thank you! I’m so excited I found your site and I;m looking forward to the release of your Belizean cookbook. I LOVED Belize and it’s amazing people and food.
I’ve never cooked with saffron but I love potatoes
And I do love “without the potato wait”
xo