An infused oil is a great way to liven up what would ordinarily be a hum-drum side dish. Take these roasted potatoes for example; thinly sliced buttery yellow potatoes roasted with some fresh thyme have been drizzled with warm olive oil flavored with saffron and garlic. The oil takes on the taste of the cooked garlic as well as the rich yellow hue and rich flavor of the saffron threads.–all of which is imparted onto the tasty spuds.
(To view this recipe, click on the blue title of the blog post above*)
Potatoes with Saffron-Garlic Oil
Ingredients:
- 1 lb. baby Yukon gold potatoes, scrubbed, sliced into 1/2-inch rounds
- olive oil spray
- fresh thyme
- salt and pepper
- 1/4 cup extra virgin olive oil
- 3 garlic cloves thinly sliced
- pinch of saffron
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment or foil; spray with olive oil spray. Arrange the cut potatoes on the baking sheet and spray again with a light coating of the olive oil spray. Sprinkle with fresh thyme, salt and pepper.
- Roast for 20-25 minutes or until the potatoes are tender when pierced with a knife.
- To make the infused oil, heat the olive oil in small saucepan over medium-low heat, along with the garlic and saffron. Stirring, cook the mixture for about 2-3 minutes or until the saffron is dissolved and the garlic lightly toasted.
- Strain the oil through a sieve to remove the cooked garlic. Drizzle the arm oil over the cooked potatoes.
Tagged: baby Dutch potatoes, fresh thyme, garlic, infused oil, olive oil, potatoes, roast potatoes, saffron, saffron garlic oil, side dish, vegetarian side dish, yellow potatoes
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