Damien Pignolet

Sauté Kipfler Potatoes with Saffron & Wild Garlic

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This potato dish came about for a special dinner when I heard at the last minute that wild garlic was available. Some cooks think that kipflers are unsuitable for sautéing, but I love their waxy quality and find that they hold together well as they are tossed in the hot oil.

Ingredients

  • 1 kg medium-sized kipfler potatoes
  • ½ teaspoon saffron stamens
  • 4

Method

  1. Scrub the potatoes then boil them whole for 12 minutes and drain. When cool enough to handle, peel the skins by hand then break each potato into 3 or 4 pieces.
  2. Preheat the oven to 150°C. Combine the saffron with 1 tablespoon of the oil in a small heatp