Saffron roast potatoes

    1 hour 10 min

    A different way of cooking roast potatoes. The cooking time seems very long but the flavour and texture of the potatoes is worth it.


    Staffordshire, England, UK
    7 people made this

    Serves: 4 

    • 8 medium King Edward potatoes
    • 1.2L chicken or vegetable stock
    • 1 teaspoon saffron
    • 1 large garlic clove, left whole
    • 1 tablespoon olive oil
    • salt and pepper

    Prep:10min  ›  Cook:40min  ›  Extra time:20min cooling  ›  Ready in:1hr10min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Peel the potatoes and cut them in half.
    3. Put the potatoes, stock, saffron and garlic into a pan and simmer for about 12 minutes or until the potatoes are just tender.
    4. Drain the potatoes well and leave to cool in a bowl set in ice or iced water. They must be completely cold and dry when they go into the hot olive oil.
    5. Whilst the potatoes are cooling, put the olive oil in a roasting dish and put into the oven, about 20 minutes.
    6. Add the dry cold potatoes to the roasting pan and turn them, covering them in the hot oil. Season with salt and pepper and return the pan to the oven for about 40 minutes.

    Other ideas

    If you like a lot of roast potatoes, just add more. You can keep the amount of stock, saffron and garlic the same as long as the potatoes are well covered by the stock.

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    Perfect potatoes every time!  -  09 Dec 2013