Lightly scrub and halve the Jersey Royal potatoes. Separate the leaves and stalks of the rosemary and discard of the stalks.
- 1 Heat the oven to 190°C/170°C fan/gas 5. Put 1 tbsp of the wine in a small pan and heat gently. Remove from the heat and add the saffron.
- 2 Set aside for 10 minutes, then stir in the rest of the wine, the olive oil and stock.
- 3 Cut 4 rectangles of baking parchment, 38cm x 28cm. Divide the potatoes between them, scatter with the rosemary and season.
- 4 Roughly scrunch up each paper rectangle to form an open pouch and place in a shallow roasting tin.
- 5 Divide the wine mixture between the pouches, pouring it in carefully, then loosely scrunch the tops together.
- 6 Bake for 35 minutes, until the potatoes are tender. Serve with grilled fish or chicken.
personally i found the saffron didnt add much, but maybe cooking for longer would have helped!