Archbold, OH
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Saffron Potatoes With Red Onions

2 pounds waxy potatoes
10 ounces red onions
1 garlic clove
3 tablespoons extra virgin olive
1 tablespoon coarsely chopped
flatleaf parsley (optional)
Good pinch of saffron
Sea salt and freshly ground
black pepper

Bring a large saucepan of water to a boil.

Peel the potatoes and cut into longish wedges, depending on their size. Coat the potatoes with the saffron and cook for about 15 minutes, until soft. Drain and set aside.

Meanwhile, cut the onions in half then slice them. Slice the garlic. Pour the oil into a sauté or skillet and heat to mediumhot.

Cook the onion with the garlic for about 10 to 15 minutes until soft.

Add the potatoes, season with the salt and pepper, and cook for another 5 to 10 minutes to amalgamate the flavors and slightly seal the potatoes in the oil.

Serve hot or cold, garnished with a sprinkling of parsley if you wish.

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