Roasted Spanish potatoes with white wine, saffron and rosemary
Spanish cuisine · Spain on a Fork · ♥ 316 likes · 8.1K views · 5 min video
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Ingredients
Method
Techniques
- ¼ cup white wine
Heat a quarter cup of white wine in a saucepan over medium heat; when it lightly boils, take it off the heat and pour into a bowl.
Roasted Spanish potatoes
- 1 tsp saffron threads
Add about a teaspoon of saffron threads and let it infuse.
- 3 whole medium sized Yukon potatoes
Scrub the potatoes under cold running water and pat completely dry. Quarter each, cut each quarter down the middle into half-inch pieces, and put them in a large bowl.
Scrubbing and cutting the potatoes
- 1 tbsp extra virgin olive oil
- 1 tsp fine sea salt
Pour the saffron wine over the potatoes with the olive oil, rosemary, salt and pepper; mix gently to coat.
- ½ tsp freshly cracked black pepper
Cover with plastic wrap and marinate about 10 minutes.
Spread in a single layer in a parchment-lined dish, scraping in everything from the bowl.
Roast on the middle rack of an oven preheated on bake and broil to 250 C (475 F) for 28 to 29 minutes.