Saffron and Parmesan roast potatoes
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- 1.5kg Extra Special Marabel Potatoes, peeled and cut into big chunks
- 1tsp saffron strands
- 100g goose fat
- 20g cornflour
- 75g Extra Special Parmigiano Reggiano, finely grated
- 1tbsp finely chopped rosemary, plus sprigs to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Put the potatoes in a large pan and fill with just enough water to cover. Add ½ of the saffron, bring to the boil, cover and simmer for 8 mins until the edges of the potatoes are starting to soften. Drain, return to the pan and leave uncovered for 2 mins to steam dry. Put the lid back on the pan and give it a shake to roughen up the edges of the potatoes.
Put the goose fat on a large nonstick baking tray. Heat in the oven for 7 mins, or until the oil is just starting to smoke.
Pound the remaining saffron in a pestle and mortar until you have a fine powder.
In a large bowl, combine the saffron powder, cornflour, 50g of the Parmesan and the chopped rosemary. Just before the goose fat is heated, add the potatoes and gently toss until evenly coated.
Take the tray out of the oven, tip in the potatoes and arrange in a single layer. Spoon a little oil over each potato and roast for 40-50 mins, turning once halfway through, until golden and crisp.
Remove from the oven and scatter over the remaining Parmesan. Return to the oven for 5 mins or until the cheese has melted. Serve immediately, garnished with rosemary sprigs.