Potatoes Roasted with Saffron

  • Serves

    serves 4

roasted potatoes, potato recipe

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.


  • 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


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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.