Baked Saffron Potatoes
Spanish Potatoes with Olive Oil
Prep time: 20 min.
Total time: 1 hr., 35 min.
2 lbs. small new potatoes, peeled; larger potatoes halved
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 jar (4 oz.) GOYA® Fancy Sliced Pimientos, drained
½ yellow onion, finely chopped
1 tbsp. finely chopped fresh rosemary
1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 packet Sazón GOYA® with Saffron
2/3 cup white cooking wine, or dry white wine
1 cup GOYA® Extra Virgin Olive Oil
1 tbsp. chopped fresh parsley
|1.||Heat oven to 350°F. Arrange potatoes in single layer in large round earthenware or ceramic baking dish, measuring about 10” in diameter. (Alternately, use casserole dish large enough to fit potatoes in single layer. If necessary, use two). Season Potatoes with Adobo.|
|2.||In medium bowl, stir together pimientos, onion, rosemary, garlic and Sazón. Stir in white wine. Slowly stir in olive oil until well combined. Pour olive oil mixture evenly over potatoes. Cover dish with lid or with foil. Bake, covered, occasionally gently stirring potatoes, until fork tender, about 1 hour – 1 hour 15 minutes. Sprinkle with parsley before serving.|