Ingredients
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3kg Sebago potatoes, peeled (see note)
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Large pinch of saffron threads
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60ml (1/4 cup) olive oil
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1/4 cup fresh sage leaves
Method
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1Place potatoes in a large saucepan. Add the saffron and cover with cold water. Stir to combine. Set aside for 1 hour to infuse.
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2Bring to the boil over high heat. Reduce heat to medium-high. Cook for 30 minutes or until tender. Drain and return to the pan. Place over medium-high heat and cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated.
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3Preheat oven to 180C. Heat the oil in a large baking dish in oven for 5 minutes. Add the potatoes. Use a potato masher to flatten slightly. Toss to coat. Add the sage and bake for 30 minutes or until the potatoes are crisp.
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4Season the potatoes with salt. Transfer to a serving platter to serve.
Source: taste.com.au
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