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INGREDIENTS

You will also need a solid
; 1 1/2" (3cm) pieces
; measuring 16x11"
1 ts Saffron stamens
1 tb olive oil
2 lb Desiree/King Edward
Salt

Servings

INSTRUCTIONS

Pre-heat the oven to Gas Mark 7/425f/ 220c and place the baking tray with 2tbsp of oil in it to pre-heat as well. 1 Crush the saffron to a powder with a pestle and mortar. Place the potatoes in a saucepan with sufficient boiling water to almost cover them, add a dessertspoon of salt and half the saffron powder, cover with a lid and simmer gently for six minutes. Use a timer, as it is important not to overcook them at this stage. 2 When the time is up, lift a potato out using a skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface - if it stays smooth, give them two or three minutes more. 3 Drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy. 4 Now mix the oil with the rest of the saffron powder, then remove the tray from the oven and place it over a direct medium heat. Next, using a long-handled spoon, carefully but quickly lift the potatoes into the hot fat, tilt the tray and baste them well. 5 Using a small brush, quickly paint the potatoes with the saffron oil, making sure they are well coated. Now return the tray to the highest shelf in the oven for 40-50 minutes until the potatoes are golden and crunchy. 6 Sprinkle with a little salt before serving with meat or fish. Note: Classic plain roast potatoes are cooked in the same way, minus the saffron, and dont forget, its always important to serve them straight away before they lose their crunchiness. Per serving: 30 Calories (kcal); 3g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Deliah Converted by MM_Buster v2.0n.

NOTES

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Crunchy Roast Potatoes with Saffron

You will also need a solid 
  ; 1 1/2" (3cm) pieces 
  ; measuring 16x11" 
1 ts Saffron stamens 
1 tb olive oil 
2 lb Desiree/King Edward 
  Salt

Pre-heat the oven to Gas Mark 7/425f/ 220c and place the baking tray  with 2tbsp of oil in it to pre-heat as well.    1 Crush the saffron to a powder with a pestle and mortar. Place the  potatoes in a saucepan with sufficient boiling water to almost cover  them, add a dessertspoon of salt and half the saffron powder, cover  with a lid and simmer gently for six minutes. Use a timer, as it is  important not to overcook them at this stage.    2 When the time is up, lift a potato out using a skewer to see if the  outer edge is fluffy. You can test this by running the point of a  skewer along the surface - if it stays smooth, give them two or three  minutes more. 3 Drain off the water, place the lid back on the pan  and, holding the lid firmly and protecting your hand with a cloth,  shake the saucepan vigorously. This is to create a fluffy surface so  the finished potatoes will be really crunchy.    4 Now mix the oil with the rest of the saffron powder, then remove  the tray from the oven and place it over a direct medium heat. Next,  using a long-handled spoon, carefully but quickly lift the potatoes  into the hot fat, tilt the tray and baste them well.    5 Using a small brush, quickly paint the potatoes with the saffron  oil, making sure they are well coated. Now return the tray to the  highest shelf in the oven for 40-50 minutes until the potatoes are  golden and crunchy.    6 Sprinkle with a little salt before serving with meat or fish. Note:  Classic plain roast potatoes are cooked in the same way, minus the  saffron, and dont forget, its always important to serve them  straight away before they lose their crunchiness.        Per serving: 30 Calories (kcal); 3g Total Fat; (100% calories from  fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2  Fat; 0 Other Carbohydrates    Recipe by: Deliah      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 4 servings

Calories: 8
Calories from Fat: 8 (100%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 4.3mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8

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