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Saffron and sage baked potatoes

  • 0:15 Prep
  • 1:10 Cook
  • 10 Servings


  • 3kg Sebago potatoes, peeled (see note)
  • Large pinch of saffron threads
  • 60ml (1/4 cup) olive oil
  • 1/4 cup fresh sage leaves


  • 1
    Place potatoes in a large saucepan. Add the saffron and cover with cold water. Stir to combine. Set aside for 1 hour to infuse.
  • 2
    Bring 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.
  • 3
    Preheat 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.
  • 4
    Season the potatoes with salt. Transfer to a serving platter to serve.

Source: taste.com.au


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