Sunday, November 20, 2016

Saffron Roasted Potatoes

This recipe is also the epitome of simplicity. The CC got it from a friend who used to subscribe to the old Gourmet magazine. The CC would just like to record it here before it disappears.

Easy to make ahead of time, a sleeper hit, and easy to reheat.


1 lb new potatoes
3-4 tbsp tomato paste

olive oil


Note 1: The CC likes the new potatoes in their jackets. You could par-boil and remove the skin if you prefer. If so, cut back on the cooking times.

Note 2: Don't skimp on either the tomato paste or the saffron.


Heat some olive oil, fry the tomato paste in it. Add a few tbsp of water to it. Toss in two large pinches of saffron and take off the heat.

Lay the potatoes in a baking sheet, pour the liquid all over it, and bake at 400°F for 30-40 minutes until the potatoes are lightly browned.

(You can also par-boil the potatoes and then finish the cooking in the original vessel. Both methods work equally well.)

Finely dice the parsley and sprinkle on top right before serving.

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