$Clockwise from left: Olive Oil Mashed Potatoes with Spinach\, Saffron-Roasted Fingerling Potatoes\, and Potato Gratin with Horseradish and Dill.$

Saffron-Roasted Fingerling Potatoes

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Saffron-Roasted Fingerling Potatoes

Name: Saffron-Roasted Fingerling Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 cup low-sodium chicken broth; 1/2 teaspoon loosely packed saffron threads; 2 pounds fingerling potatoes, halved lengthwise; 1 pound large shallots, peeled and quartered lengthwise (root ends trimmed but intact); 1 lemon, quartered lengthwise and sliced crosswise; Kosher salt

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Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 to 8 servings

These potatoes are coated in a buttery saffron glaze with a hint of tartness from the lemon pieces, and their sunny yellow color will brighten any holiday table. While these are best warm from the oven, they can also be served at room temperature.

Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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4 tablespoons unsalted butter

1/2 cup low-sodium chicken broth

1/2 teaspoon loosely packed saffron threads

2 pounds fingerling potatoes, halved lengthwise

1 pound large shallots, peeled and quartered lengthwise (root ends trimmed but intact)

1 lemon, quartered lengthwise and sliced crosswise

Kosher salt

Directions

Place a rimmed baking sheet on the bottom oven rack; preheat to 425 degrees F. Melt the butter in a small skillet over medium heat. Stir in the chicken broth and saffron and bring to a boil. Cook until slightly syrupy and reduced by about half, 3 to 4 minutes.
Put the potatoes, shallots and lemon in a large bowl. Drizzle with the saffron butter and season with 2 teaspoons salt. Toss well to coat.
Carefully spread the vegetables on the hot baking sheet. Roast, tossing halfway through, until the potatoes and shallots are browned and tender, 35 to 40 minutes.