Roasted Saffron and Paprika Potatoes
800g agria (or other roasting potato) – peeled and cut into chunks
¼ cup olive oil
1 heaped teaspoon paprika
Pinch of saffron, soaked in 2 tablespoons warm water
1 heaped tsp sea salt
lemon juice from one lemon
Boil the potatoes in well-salted water until they are nearly falling apart – about 20-30 minutes.
Pre-heat oven to 220°C.
Drain potatoes and pour into a roasting pan. Toss with olive oil, paprika and saffron until potatoes are well coated with the oil and seasoning. Sprinkle with salt. Roast for 30minutes or until potatoes are crispy on the outside. Remove from oven and squeeze over lemon juice before serving.
Can be served hot, warm or even cold.
Spade Oak Heart of Gold Single Vineyard Gisborne Syrah Tempranillo 2009 $26