Instructions: Solid baking tray measuring 40 x 28cm

Preheat the oven to gas mark 7/425F/220C and place the baking tray with 2 tablespoons of oil in it to pre heat as well.

Crush the saffron to a powder with a pestle and mortar.

Place the potatoes in a saucepan with sufficient boiling water to almost cover them add a dessertspoon of salt and half the saffron powder cover with a lid and simmer gently for 6 minutes.

Use a timer as its important not to overcook them at this stage.

When the time is up lift a potato out using the skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface if it stays smooth give them 2 or 3 more minutes.

Drain off the water place the lid back on the pan and holding the lid firmly and protecting your hand with a cloth shake the saucepan vigorously.

This is to create a fluffy surface so the finished potatoes will be really crunchy.

Mix the oil with the rest of the saffron powder then remove the tray from the oven and place it over a direct medium heat.

Using a long handled spoon carefully but quickly lift the potatoes into the hot fat tilt the tray and baste them well then using a small brush quickly paint the potatoes with the saffron oil making sure they are well coated.

Return the tray to the highest shelf of the oven for 40 to 50 minutes until the potatoes are golden and crunchy.

Sprinkle with a little salt before serving with meat or fish or with the marinated chicken recipe on the next page.

Note: classic plain roast potatoes are cooked in exactly the same way minus the saffron and dont forget its always important to serve them straight away before they lose their crunchiness.

This is my old favourite recipe for roast potatoes but with a new twist and thats a flavouring of saffron not too much just a hint and with the added dimension of a deep saffron colour which makes this look even more irresistible.

Serves 4

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