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    Potatoes with Saffron and Garlic

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    Potatoes with Saffron and Garlic

    This unusual dinner party dish uses saffron. The delicate yellow spice goes perfectly with fish, but these spectacular potatoes are also a fine accompaniment for pork or chicken.

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes to 75 minutes
    • Total time: 1 hour 20 minutes to 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 6


    • Good pinch of saffron threads
    • 600ml hot chicken or vegetable stock
    • 12 medium-sized Romano or Desiree potatoes, peeled
    • 4 tbsp melted butter or olive oil
    • 2 cloves garlic, finely chopped
    • ½ pack fresh thyme, leaves stripped
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 190°C, gas mark 5. Soak the saffron threads in 2 tbsp of the hot stock for 10 minutes, then stir into the remaining stock.
    2. Cut the potatoes into thin slices, keeping the slices of each potato together. Place the potatoes on a buttered deep baking tray, fanning out the slices in a single layer.
    3. Spoon the melted butter or oil over the potatoes, season, then scatter with the garlic and thyme. Pour the hot saffron stock over the potatoes and bake, uncovered, for 1-1¼ hours, basting 2-3 times, until the liquid is completely absorbed and the potatoes are crisp and golden brown. Sprinkle with more salt and serve immediately.

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