POTATOES COOKED IN SAFFRON

INTRODUCTION

Few things on earth are kinder to you than the common potato. Mostly water - around 77- 78 per cent - potatoes are also jam-packed with Vitamins C and B, fibre and protein, in a naturally packaged starch that is easily digestible: they get most of their bad press because the way they are cooked. Enter a handful of recipes such as this one where the potato is married with olive oil. This glorious dish hailing from Sicily is flavored with saffron, garlic, parsley and oregano - it is an excellent accompaniment for all "sweet" flavored meat dishes, e.g. pollo affinocchiato (chicken in fennel sauce).Buon appetito!

INGREDIENTS

1 Kg (2.2 Lbs) of waxy potatoes
3 - 4 cloves of garlic
25 - 30 leaves of flat-leafed parsley
a scant ¼ cup of best quality Olive Oil
1 sprig of fresh oregano
130 mg of saffron powder (a few generous pinches)
¾ cup of warmish water
fine sea salt and freshly ground pepper to taste

INSTRUCTIONS

Peel the potatoes, cut them into even sized chunks of about 4 by 3 by 3 cm (1½ by 1¼ by 1¼ inches) and place in a bowl of water.
Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit
Peel the garlic and finely chop the garlic and parsley with a mezzaluna.
Over a medium heat, heat the oil (best quality) in a heavy-based large flat casserole (with lid)
Add the chopped garlic and parsley, stir and cook for about 1 - 2 minutes.
Finely chop the fresh oregano with the mezzaluna.
Drain the potatoes and add to the pan - the potatoes should be in one layer only. Add about two pinches of fresh oregano, and salt and pepper to taste. With two forks, turn the potatoes to ensure all sides evenly cook over a low heat for about 5 - 6 minutes.
Dissolve the powdered saffron in the lukewarm water and add to the casserole.
Put the lid on the casserole and transfer to the pre-heated oven.
Cook for circa 15 minutes, remove from the oven and turn the potatoes over to ensure the cooking is even.
Return to the oven and cook for a further circa 15 minutes. With a skewer check the potatoes are cooked - most of the liquid should have been absorbed by the potatoes.
Take the casserole out of the oven and with a slotted spoon remove the potatoes to a serving dish.
If there is any cooking liquid left, reduce on a high heat, stirring frequently, and then spoon over the potatoes.

COMMENTS

It is important the potatoes lie in a single layer in the casserole.

Use only flat-leafed parsley and fresh oregano.

The dish should be served hot - there are few merits in eating it cold.