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...
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Cooking tools:
- Saucepan
- Stove
- Skewer
- Refrigerator
- Airtight container
Ingredients
- salt, to taste
- 2 cups Chicken, Fish or Vegetable Stock
- 1 kg small kipfler potatoes, peeled and cut into thick slices
- 1 cup water
- ½ cup olive oil
- 8 cloves garlic, chopped
- ½ teaspoon saffron threads
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