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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
Serves: 6
Ingredients
- 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
Method
- 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.
- 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.
- 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.
Comments
This recipe was first published in September 2002.
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