Saffron and Parmesan roast potatoes

Saffron and Parmesan roast potatoes

The subtle, warm flavour of saffron plus a crisp cheese crumb gives your roasties a delicious twist

, 28 October 2020

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Saffron and Parmesan roast potatoes
  • 1 Hour 40 Mins

  • Serves: 8

  • Price: 91p per serving

Nutritional Info
Each 199g serving contains
  • Energy

    1282KJ

    306KCAL

    15%
  • Fat

    14.7g

    med

    21%
  • Saturates

    5.2g

    med

    26%
  • Sugars

    1.6g

    low

    2%
  • Salt

    0.16g

    low

    3%
of your reference intake.
Typical energy values per 100g: 644kJ/154kcal.
Ingredients
  • 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
Method
  • 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.