🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
6
generous servesEasy
By Janni Kyritsis and Roberta Muir
Published 2006
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe