Saffron-braised Potatoes with Paprika


Preparation info

  • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 4 tablespoons olive oil
  • 700 g (1 lb 9 oz) new potatoes, lightly scraped
  • 3 garlic cloves, crushed
  • 1 tablespoon tomato purée (or passata)
  • 1 tablespoon coriander seeds
  • ½ teaspoon hot Spanish paprika
  • A good pinch of saffron strands
  • 750 ml (1¼ pints) well-flavoured boiling chicken stock
  • 1 tablespoon chopped fresh coriander
  • Salt


This is something I came upon by accident when I was asked to create an exciting potato dish for a private function at the Lanesborough. After browsing through a Spanish cookbook a friend had sent me the night before, this was the result.

Heat the olive oil in a wide saucepan with a lid. Add the potatoes and sauté for 2-3 minutes without letting them colour. Add the garlic and cook for a minute longer, then stir in the tomato purée, coriander seeds, paprika and saffron. Add a little salt, then pour on the boiling stock, cover and simmer for 30 minutes, until the potatoes are tender. Raise the heat and boil until the liquid has reduced to a thick sauce, turning the potatoes occasionally. Sprinkle with the coriander and serve hot. It can also be served cold as a first course or salad.