Saffron and garlic baby potatoes

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4 (as a side dish)

Time to make: 30 mins

Ingredients

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2 teaspoons olive oil

2 cloves garlic, crushed

½ teaspoon freshly ground black pepper

2 tablespoons finely chopped flat-leaf parsley

pinch saffron threads

600g baby potatoes, halved if large

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Instructions

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1 Combine all ingredients and 1 cup water in a large saucepan. Bring to the boil and reduce heat to medium-high. Cover and cook for 15-20 minutes, stirring halfway through, until potatoes are tender.

2 Remove lid from saucepan, increase heat and boil rapidly for 2-3 minutes until liquid is thick and potatoes are just coated. Serve potatoes hot or at room temperature.

Nutrition Info (per serve)

Calories 129 cal

Kilojoules 540 kJ

Protein 3 g

Total fat 2 g

Saturated fat N/S

Carbohydrates 25 g

Sugar 1 g

Dietary fibre 3 g

Sodium 10 mg

Calcium 20 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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