Saffron-Baked Potatoes

Name: Saffron-Baked Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: A good pinch of saffron strands; 600 hot vegetable stock; 12 medium-sized baking potatoes, preferably Desirée, peeled; 1/2 pack fresh thyme, leaves stripped; 50 butter, melted, plus extra to grease

This beautifully simple dish is the perfect match for a fish or chicken dish; and lower in calories than your roasties!

By The GH Kitchen TeamUpdated: 07 October 2024

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Good Housekeeping

This dish is a bit like indulgent fondant potatoes - where they're cooked in a beautiful stock mixture with butter and with this one we've added in saffron for a slightly sweet, floral and gentle bitterness against the buttery potatoes.

It's the perfect side dish to a Sunday roast chicken or a whole side of salmon, too.

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Cal/Serv:

270

Ingredients

A good pinch of saffron strands
600 hot vegetable stock
12 medium-sized baking potatoes, preferably Desirée, peeled
1/2 pack fresh thyme, leaves stripped
50 butter, melted, plus extra to grease

Directions

1. Step 1
  Preheat the oven to 190°C (170°C fan oven) mark 5. Put the saffron strands in a small bowl. Add 2tbsp hot stock and leave to soak for 10min, then stir into the remaining stock.
2. Step 2
  Meanwhile, butter a deep ovenproof dish. Cut the potatoes into thin slices, then arrange in the dish in layers, sprinkling each layer with thyme and seasoning well with salt and black pepper as you go.
3. Step 3
  Spoon the melted butter over the potatoes, then pour the hot saffron stock over the top and cook uncovered for 1-1¼hr, basting occasionally, until the liquid is completely absorbed and the potatoes are crisp and golden brown. Season with salt and black pepper, then serve immediately.

Per Serving:

Calories: 270
Total carbs: 53 g
Total fat: 6 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time