Saffron potatoes from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
Heat oil and fry garlic until lightly browned. Add saffron, stock, water and potatoes, bring to the boil, reduce heat to very low and simmer for about 20 minutes, until a skewer just comes out of p...
Ingredients
- 1 kg small kipfler potatoes, peeled and cut into thick slices
- salt, to taste
- 1 cup water
- 8 cloves garlic, chopped
- ½ teaspoon saffron threads
- 2 cups Chicken, Fish or Vegetable Stock
- ½ cup olive oil
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