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Potatoes Braised in Saffron Stock

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“Pommes de Terre au Saffron The potatoes should be peeled and "turned" which is easiest done from top to bottom, so you get an attractive egg shape. I have a turning knife to do this, but you can do it with any old veggie knife ;-)”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 160°C or 325°F.
  2. Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
  3. Place in the oven and simmer the potatoes for about 45 minutes or until tender.
  4. Season with pepper and serve.

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