Spanish Potatoes with Olive Oil
This traditional recipe has been a staple in the Spanish countryside for decades. And it’s easy to see why! Whole, small new potatoes are peeled and then gently baked with plenty of GOYA® Extra Virgin Olive Oil, white wine, spices and Sazón GOYA® with Saffron. As the potatoes gently poach in the fragrant liquid, they absorb the bold, intense flavor of the olive oil mixture, and turn a beautiful golden-yellow color thanks to the saffron. The result is a comfortable, yet elegant side dish that pairs perfectly with almost anything you serve.
Total Time
95m
Prep Time:20m
Yields:4 Servings
Ingredients
2 lbs.
1 jar
(4 oz.)
½
1 tbsp.
1 tsp.
1 packet
⅔ cup
1 tbsp.
Directions
Step 1
Step 2
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Baked Saffron Potatoes
Prep Time: 20m
Total time: 95m
Yields: 4 Servings
Ingredients
2 lbs.
1 jar (4 oz.)
½
1 tbsp.
1 tsp.
1 packet
⅔ cup
1 tbsp.
Directions
Step 1
Step 2
Reviews
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Connie Dufford
These were incredible. I tried to follow the recipe exactly, however I ended up with a few modifications. My dinner guest was sensitive to msg, so I made my own version of Sazon. And added some saffron. I couldn't get Goya pimento, so I used Lindsey. And I totally forgot to add the parsley at the end!! Nevertheless these were delicious, everyone raved. Will definitely make these again! Going to chop up the few leftovers for breakfast potatoes.