These stovetop potatoes are first browned in the pan, then finished cooking with a lemon-saffron water and black peppercorns to give it a rich and spicy flavor. The braising liquid reduces down to a thick consistency that coats and infuses the potatoes, also giving them a bright, orangey color.
If you make them in a cast-iron or other attractive skillet, then serve them directly out of the pan, or, if transferring to a serving platter, make sure to scrap every last bit of liquid in the pan (or take a piece of bread and wipe it clean, no one will judge you once they taste it). Serve any leftover potatoes for breakfast with eggs, cooking them in a pan until hot and crispy. —yasminfahr
freshly squeezed lemon juice (from 2 lemons)
saffron threads, crushed and dissolved in 1/2 cup hot water
whole black peppercorns
flat-leaf parsley and fine stems, roughly chopped
In This Recipe
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.)