Potatoes Roasted with Saffron

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.

Potatoes Roasted with Saffron Potatoes Roasted with Saffron
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes.
Yield: serves 4

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

  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.
  2. Rub potatoes with softened butter. Sprinkle with salt and pepper.
  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.