Crunchy Saffron Roast Potatoes

By Dixie Elliott

Crunchy Saffron Roast Potatoes
Crunchy Saffron Roast Potatoes recipe, brought to you by MiNDFOOD.

Serves 6

1½ kg starchy potatoes such
 as Sebago, Ilam Hardy or

Agria, peeled and halved

1 tsp saffron threads

80g duck fat

1 Put potatoes into a large saucepan with saffron. Cover with cold water and place over a high heat. Bring to the boil. Reduce heat and simmer for 15 minutes or until just tender. Drain. Cool.

2 Preheat oven to 200C. Using the prongs of a fork, run over all sides of each potato to form a rough surface.

3 Place duck fat into a roasting pan and place over a low heat until fat melts. Remove from heat. Add potatoes to the pan and coat them well with the fat. Roast for 45 minutes to 1 hour, or until they are golden and crunchy. Serve.


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