-1/8 t. saffron, crushed
-1 1/2 t. hot water
-6 eggs, large
-1/4 c. chives, diced
-1/4 c. milk
-1 t. salt
-1/8 c. black pepper, ground
-1 lb. fingerling potatoes
Preheat oven to 375°.
In a small bowl combine 1/8 teaspoon saffron and 1 1/2 teaspoon
hot water. Set aside.
In a large bowl, whisk together the 6 eggs, 1/4 cup chives, 1/4 cup
milk, 1 teaspoon salt and 1/8 cup black pepper. Set aside.
Scrub clean and cut the 1 pound of fingerling potatoes into thin
slices. Stir in the saffron liquid and potatoes into the egg
Spray a 9-inch ceramic pie dish with cooking spray and pour in
the egg-potato mixture. Bake for 35-40 minutes, or until top is
Let it cool for 15 minutes prior to serving. Or, cool completely
and serve at room temperature. Enjoy!
-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper
Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.
Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.
Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).
Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!