The distinctive, yet subtle flavour of saffron makes this delicious side dish really stand out in both taste and colour. The vibrant yellow of saffron does it’s magic on the potatoes and will guarantee a ripple of applause from either yourself or your guests when it comes out the oven. Just make sure nobody’s looking when you applaud your own dish – it’s a tad camp.
4-6 medium potatoes (peeled and cut into large chunks)
1 teaspoon saffron threads
2 tablespoons olive oil
salt & pepper
Preheat oven to 200ºC. Pound the saffron in a pestle & mortar until a course powder. Mix half the saffron with the oil and pour into a roasting tin.
Place the potatoes in a pan and cover with hot water. Add the remaining half of the saffron then bring to a boil. Boil for 6-7 minutes then drain. Put the lid on the pan and shake vigorously. The flesh should be fluffy on the potatoes. Carefully tip the potatoes into the roasting tin and turn with a fish slice to coat with oil. Sprinkle with salt & pepper. Roast in the oven for 45-50 minutes, turning once or twice until the flesh is soft and the skin crispy.
Serve with meat, poultry or fish. It’s a delicious side dish to almost anything!!