Crunchy saffron potatoes

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Crunchy saffron potatoesImage by Scott Hawkins

Ingredients (3)

  • 8 sebago potatoes, peeled, halved
  • 1 large pinch saffron threads
  • 2 tbsp duck fat or olive oil
Nutrition info

Method

  • Step 1 Preheat oven to 220°C. Place the potatoes and saffron in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer for 10 minutes or until potatoes are slightly tender. Drain well. Set aside to cool and dry slightly.
  • Step 2 Use a fork to scratch the sides of the potatoes. Place in a roasting pan. Season well with salt and pepper. Drizzle with the duck fat or oil. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown and crisp. Remove from oven and serve immediately.