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24 small round potatoes
1 teacupful olive oil
1 tumbler white wine
1 onion, grated
1 gr. saffron powder
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Peel the potatoes and fry lightly with the onions in olive oil. Don’t cook fully, only until they’ve formed a crust.
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Strain off the oil and add wine. Bring to the boil and add the salt and saffron. Simmer over a low heat until most of the sauce is absorbed and the potatoes are soft.
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Another dimension to the potato. Here the trio changes – potato, wine, saffron. These can accompany fish, grilled rabbit and cooked fowl.
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