Potatoes
Combine chopped red, purple, and russet potatoes with sliced onions, herbs de provence, coarse sea salt and olive oil in a tightly sealed tinfoil packet and place on grill for thirty minutes, shaking the tinfoil packet occasionally to evenly cook. Get the recipe for Potatoes Roasted with Saffron »
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes.
Ingredients
- 1 large pinch of saffron threads
- 2 cups chicken stock
- 16 small potatoes
- 3 tbsp. butter, softened
- Salt and freshly ground pepper
- Fresh parsley, chopped
Instructions
Step 1
Preheat oven to 400°. Toast saffron threads in a small skillet over high heat for 1 minute. Crumble saffron into chicken stock in a saucepan, and bring to a simmer over medium heat.
Step 2
Rub potatoes with softened butter. Sprinkle with salt and pepper.
Step 3
Arrange potatoes in one layer in a baking pan and pour the hot stock over potatoes. Roast until tender, about 30–45 minutes. Serve garnished with chopped fresh parsley.
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