Saffron and garlic baby potatoes
(at time of publication)
- 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
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)
Total fat 2g
saturated fat N/S
Dietary fibre 3g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us