Saffron potatoes

Preparation info
  • Makes


    generous serves
    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About


  • ½ cup olive oil
  • 8 cloves garlic, chopped
  • ½ teaspoon


Heat oil and fry garlic until lightly browned. Add saffron, stock, water and potatoes, bring to the boil, reduce heat to very low and simmer for about 20 minutes, until a skewer just comes out of potatoes easily. Add salt just before potatoes have finished cooking. Serve immediately or refrigerate with remaining liquid for 1-2 days; gently reheat in this liquid when required.