Crispy Lemon-Saffron Potatoes With Black Peppercorns
★★★★★
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
4 as a side
Ingredients
2 tablespoons
extra-virgin olive oil
1 1/2 pounds
baby potatoes, quartered (small ones halved)
1 teaspoon
kosher salt, plus more to taste
1/4 cup
freshly squeezed lemon juice (from 2 lemons)
1 teaspoon
saffron threads, crushed and dissolved in 1/2 cup hot water
1 teaspoon
whole black peppercorns
1/4 cup
flat-leaf parsley and fine stems, roughly chopped
Instructions
- Heat the oil in a 12-inch cast iron or other heavy skillet over medium-high heat until shimmering. Then add the potatoes in an even layer, season with a big sprinkle of salt, and cook, stirring at 1 minute increments to allow the potatoes to make uninterrupted contact with the pan, until most of the potatoes are browned in spots, about 10 minutes (open the windows or a fan as it might a little smoky).
- Once the potatoes have browned, add the lemon juice, steeped saffron water, and another 1/2 cup hot water to the pan. Add the black peppercorns and 1 teaspoon salt to the potatoes, stirring to combine. (The potatoes won’t be fully submerged and that’s okay.) Adjust the heat to maintain a simmer, stirring occasionally, until the potatoes are easily pierced with a fork, 15 to 20 minutes more. If the pan looks too dry at any point, then add another tablespoon of warm water at a time.
- Remove from the stove and top with the parsley; serve out of the pan, or make sure to scrape every last bit of juice on the bottom of the pan if transferring to a serving bowl. (You can eat the peppercorns, if you like or skip them.)
