Saffron Potatoes Recipe

In my opinion, there is no reason to save something for a rainy day. Why keep the best crockery for special guests? Or your best dress for a special occasion? In my life, each day is treated as special. I apply this same philosophy to my cooking. If you are going to spend money on spices you need to use them. They will go stale if they sit in your cupboard adding colour to your shelves. They need to be used so that the full fragrance and colour can be soaked up by your food. In fact, go now and throw out all the spices and herbs that have been there and not used for a year! Buy dried ingredients as you need them, date the bottle when you open them and toss them after a year. And that is being generous. Whole spices will last longer but you need to dry fry them and grind them as you need them. Remember to keep them in sealed containers and in a dark place. Sunlight and heat affect the quality of what is in the bottle. Also, don’t skimp here! You need to buy good quality products if you expect good quality meals. Saffron is the world’s most expensive spice and I think along with Chanel No. 5 perfume, it is more expensive per ounce than gold! But, do not let this deter you. You need to have a small amount of saffron at hand at all times – for all sorts of dishes. You use a few strands at a time so it will last you!

"Saffron Potatoes"
Saffron Potatoes
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Saffron Potatoes


  • 1 boiling potato per person halved
  • A few strand of saffron
  • 15 g butter


  • add your potatoes and saffron to a pot of cold water and bring to the boil
  • cook until the potatoes are done
  • drain and add the butter


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12 thoughts on “Saffron Potatoes Recipe

  1. I agree with you on using precious things every day. By happy coincidence, I am cooking saffron rice as I type this. Friday greets to Dave.

  2. I agree Tandy, Pete and I are doing this more and more each day – not just with cooking and food – we store all sorts of things and for what – case in point, Pete had brand new clothing packed away and now it is either too small (don’t tell him I told you) or things have got funny fold marks.
    I brought some saffron back from Mauritius so will make these spuds this weekend.
    🙂 Mandy

  3. I am with you on this – and if a lovely glass gets broken, well at least you enjoyed using it. We are lucky to be able to buy saffron here at not too horrendous prices, mind you, it is still expensive but it makes you appreciate it all the more!

    1. When we unpacked our dinner service Dave broke a cup – my response was “oh, well, at least that is over and done with”. Have a lovely weekend Tanya 🙂

  4. What incredible color! These sound delicious and they look scrumptious. I hope you have a great day. Blessings…Mary

  5. Saffron potatoes have such a vibrant colour and you are so right about making a celebration of every day!
    Wishing you a lovely week-end!

  6. Love that you used Saffron. I’ve never cooked with it. It is very expensive here.
    I’ll consider it now.

    Have a marvelous weekend.

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