PATATE PICCANTI ALLO ZAFFERANO or HOT SAFFRON POTATOES


I love potatoes, they really give me that satisfying feeling of being full but not too full after eating. In Italian cooking you don’t find them as often as you do in Swedish but often enough. I don’t know how it is where you live but in Sweden you buy them after the sort, they all have names and in this way you really know what you are getting. In Italy you have fundamentally two categories: yellow and waxy ones and white and floury ones. You use the white type when you make gnocchi and the yellow for the rest. This dish is both tastes and looks good, the saffron colours the potatoes a bright yellow and it also gives it a nice round taste.

PATATE PICCANTI ALLO ZAFFERANO or HOT SAFFRON POTATOES

500 g/ 17,6 oz potatoes
0,5 g/ 0,02 oz saffron
1 dry peperoncino
2-3 tblsp finely chopped parsley
1 clove finely chopped garlic
Salt
Olive oil


– Pour some olive oil in frying pan and fry the parsley, garlic and the crumbled peperoncino for a minute on medium heat
– Cut the potatoes into not too large pieces and put them in the frying pan. Add the saffron, and salt and let the potatoes fry for a while.
– After a couple of minutes you add some water and continue to cook the potatoes until they are soft. If needed you add more water.
– Eat.

L