- 3 – 4 large potatoes, peeled and sliced 1/4″ thick
- 1 onion, peeled and sliced 1/4″ thick
- 1-4 cup extra virgin fruity olive oil
- 6 – 10 saffron threads
- salt and pepper to taste
In deep cooking pot, saute lightly the potatoes and onions in oil. Fill with water to cover plus a bit. Crush saffron in separate contained to powder consistency, and add to pot. Rinse out the container you crushed saffron in to get every little crumb and pour that water in pot, too.
Cook gently for about 30 – 40 minutes until potatoes are done and pot licker thickened. Salt and pepper to taste.
Very humble. Very delicious.