Ingredients
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1 pinch saffron
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2 pinches sea salt (course texture is the best)
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2 tablespoons boiling water
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2 pounds baby or fingerling potatoes
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2 tablespoons sea salt
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about 5-6 tablespoons olive oil
Directions
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1
Done
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Preheat oven to 375F (190C) and line a sheet pan with parchment paper to avoid sticking. |
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2
Done
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for saffronPlace saffron and salt in a pestle and mortar and grind together. Pour over boiling water and set aside to infuse for at least 5-10 minutes. |
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3
Done
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Clean potatoes and pat dry, cut each in half and place in a large bowl. |
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4
Done
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Combine the saffron mixture with the olive oil and salt. Pour over the potatoes and mix well, assuring all the potatoes are properly coated. |
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5
Done
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Place potatoes onto the prepared baking pan, pop in over and roast for 30 minutes. |
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6
Done
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Turn and mix up potatoes and roast for another 45 minutes until crispy. |
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7
Done
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Serve immediately. |
