Drain and dry the potatoes in the pan for a few seconds, then bake until crisped. (Keep the saffron infused water to use as the basis of your sauce with goose stock. You may have to reduce to a smaller volume by boiling it to get some concentration and use it to make a decent sauce.)
Saffron Potatoes Roasted in Goose Fat
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This time I actually peeled the potatoes and boiled them in water with a sprinkle full of saffron threads until they were well cooked.
Published in: Mains Accompaniments