Baked Saffron Potatoes

Baked Saffron Potatoes

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Prep time

20m

Total time

1h 35m

Yields

4

Servings

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La Cocina Goya

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.

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  • Ingredients
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Ingredients

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2 lbs.

small new potatoes, peeled; larger potatoes halved

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

cup

white cooking wine, or dry white wine

1 tbsp.

chopped fresh parsley

Directions

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Step 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.

Step 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.

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Side Dishes Under 60

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