Saffron potato quenelles are a delicate side dish that pairs well with fish, meat, or eggs.
Saffron gives the potatoes the typical golden yellow color, especially if added at the beginning of cooking. It is also rich in valuable properties for our body, as it is one of the most powerful antioxidants and also aids digestion.
For this recipe, after cooking and while still hot, the potatoes are simply mashed with a fork, creating a sort of purée that delightfully accompanies even the most delicate dishes.
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 141.93 (Kcal)
- Carbohydrates 23.72 (g) of which sugars 1.15 (g)
- Proteins 2.84 (g)
- Fat 4.30 (g) of which saturated 2.74 (g)of which unsaturated 1.54 (g)
- Fibers 2.89 (g)
- Sodium 18.18 (mg)
Indicative values for a portion of 186 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz potatoes (yellow flesh, cleaned)
- 1 packet saffron (100 mg)
- 1 knob butter
- to taste black pepper (ground)
- to taste water
Tools
- Pan diam. 8 in
Preparation
To prepare the saffron potato quenelles, after cleaning the potatoes and cutting them into cubes, place them in a pan and add just enough water to cover them and cook.
Turn on the heat and, taking a little warm water, dissolve the saffron, then pour it immediately into the pot.
To keep its aroma unchanged, saffron should ideally be added at the end of cooking, but to also impart its beautiful golden color to the potatoes, it must be well absorbed by them, so it is added to the water at the initial phase.
As soon as the water starts to boil, salt it.
Cook with a lid and always with the minimum amount of water necessary for cooking, adding more only if needed, to avoid unnecessarily diluting the saffron.
When the fork easily passes through the potato cubes, they are ready. Remove them from the heat and drain.
While they are still hot, mash them with the fork, adding a knob of butter.
At this point, using two wet spoons, mold the quenelles by scooping a little of the mixture and passing it from one spoon to the other, smoothing the surface as much as possible and giving it the characteristic elongated shape.
After this operation, it is advisable to handle them as little as possible, so place them directly on the plate you will use to serve them.
Sprinkle with black pepper.
The saffron potato quenelles are now ready to be a worthy accompaniment, both in appearance and taste, to your dishes.
Storage
They keep well in the fridge for a couple of days if well sealed.
They keep well in the fridge for a couple of days if well sealed.
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