Discover the secret to the ultimate crispy roast potatoes.
Prep Time : 0:15 | Cook Time : 1:10 | Total Time : 1:25 | Serving : 10 person.
3kg Sebago potatoes, peeled (see note)
Large pinch of saffron threads
60ml (1/4 cup) olive oil
1/4 cup fresh sage leaves
Place potatoes in a large saucepan. Add the saffron and cover with cold water. Stir to combine. Set aside for 1 hour to infuse.
Bring to the boil over high heat. Reduce heat to medium-high. Cook for 30 minutes or until tender. Drain and return to the pan. Place over medium-high heat and cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated.
Preheat oven to 180C. Heat the oil in a large baking dish in oven for 5 minutes. Add the potatoes. Use a potato masher to flatten slightly. Toss to coat. Add the sage and bake for 30 minutes or until the potatoes are crisp.
Season the potatoes with salt. Transfer to a serving platter to serve.