Ingredients (serves 4)
- 1 kg potatoes
- 1 medium onion
- 2 cloves garlic
- 200 ml cooking cream or sour cream
- 1 tablespoon flour
- 1 bay leaf
- salt, pepper
- a little oil or butter
- fresh parsley
- a small pinch of ground saffron or 7–10 drops of saffron essence
Mix the ground saffron with a little warm milk or water. If using saffron drops, simply add them at the end. Finely chop the onion and sauté it in a little oil until translucent. Add the garlic. Add the diced potatoes and pour in enough water to cover them. Add the bay leaf, salt, and pepper. When the potatoes are half-cooked, add the saffron. Mix the sour cream or cooking cream with the flour, then stir in a little of the stew’s liquid. Pour it back into the pot and cook for a few more minutes until thickened.
Goes perfectly with:
- fried egg
- meatballs
- roasted sausage
- crispy chicken breast
- or simply fresh bread