Saffron Baker's Potatoes
Saffron Baker's Potatoes combine simplicity and elegance, turning humble potatoes into a flavorful side dish infused with saffron and butter.
Ingredients
For the Dish
- 1 kg starchy potatoes, such as Maris Piper, peeled About 2 lb 4 oz.
- 1 small pinch saffron strands
- 300 ml hot, well-seasoned chicken stock or vegetable stock Use vegetable stock for a meat-free version.
- 50 g butter Plus a little extra for greasing the dish.
- ½ onion sliced very thinly
- Salt and black pepper To taste.
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas 4 and lightly butter a 1.5-litre baking dish.
- Add the saffron to the warm stock and let it steep for a few minutes to release its flavour and colour.
- Cut the potatoes into thin slices, about 3–4 mm thick.
Layering
- Arrange one layer of potatoes in the dish, then scatter over half of the onion.
- Dot with a little butter, season lightly, and spoon over some of the saffron-infused stock.
- Repeat with a second layer of potatoes, the rest of the onion, a little more butter, seasoning, and more stock.
- Finish with a final layer of potatoes, then pour over the remaining stock and scatter the last of the butter on top.
Baking
- Bake for about 1 hour, until the top is golden and the potatoes are fully tender.
Notes
Saffron Baker's Potatoes can serve alongside various main dishes. For garnish, add freshly chopped herbs such as parsley or chives for a pop of color and fresh flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven-safe dish covered with foil or in the microwave with a splash of stock.