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Saffron-baked Jersey Royals

  • 4.0 Star
    rating
  • Timer
    Cook 50 min
  • Chart 178.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Lightly scrub and halve the Jersey Royal potatoes. Separate the leaves and stalks of the rosemary and discard of the stalks.

Method

  1. 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. 2 Set aside for 10 minutes, then stir in the rest of the wine, the olive oil and stock.
  3. 3 Cut 4 rectangles of baking parchment, 38cm x 28cm. Divide the potatoes between them, scatter with the rosemary and season.
  4. 4 Roughly scrunch up each paper rectangle to form an open pouch and place in a shallow roasting tin.
  5. 5 Divide the wine mixture between the pouches, pouring it in carefully, then loosely scrunch the tops together.
  6. 6 Bake for 35 minutes, until the potatoes are tender. Serve with grilled fish or chicken.

2 Reviews

  • Matt Bennett

    I recently tried this recipe and must say I was blown away with how the different combinations worked together. I paired the recipe with two Icelandic Lemon Sole Fillets which I bought from Marks & Spencer's, pure quality,M&S are best in class.

  • rp

    personally i found the saffron didnt add much, but maybe cooking for longer would have helped!