I made this up one sunny Spring day and we ate it for lunch with a couple of sausages and fresh greens. It was great to hang out with friends, meander through conversations about art and life, and share an easy meal. This makes a great accompaniment to Portugese Pork or a great vegetarian side. Under Menus, I have paired this lovely dish with various meals.

serves 4 – 6

• 2 Tbsp Olive Oil

• 3 Tbsp Unsalted Butter

• 1/2 Yellow Onion

• pinch Saffron, pulverized with 1/2 tsp Salt

• 1 small clove garlic, minced

• 1/2 cup fine dry Sherry

• 10 Red Potatoes (fingerlings are great too), scrubbed and halved

In a large saute pan, over medium heat, (big enough to fit all of your halved potatoes) melt the butter with the olive oil and butter. Add the onions and sauté until translucent. Add the saffron – salt mixture and garlic to the pan. Sauté for a minute longer then remove all of the onion mixture to a bowl. Place pan back on the heat and add the sherry. Deglaze the pan, rubbing the bits off the bottom of the pan and reduce the sherry mixture to about 1/4 cup of liquid. Once reduce add the cut potatoes, cut-side down into pan. Add the remaining 1 Tbsp of butter. Reduce heat to medium-low, cover and cook until potatoes are almost fork tender. Check to make sure the potatoes are browning evenly and not burning.  Add the onion mixture on top of the potatoes and cover until potatoes are fork tender. Just before serving toss the potatoes to evenly coat with the saffron butter sherry sauce.