Feeds 6:
- 1kg medium potatoes
- 4 tbsp whole milk
- Half tsp saffron strands
- Pinch of turmeric
- Salt to taste
- 2 tbsp sunflower or vegetable oil
Peel and quarter the potatoes and then place them in a large pot filled with cold water.
Bring the potatoes to boil, and let them bubble for about five minutes just until the edges turn translucent. In the meantime, warm the milk and steep the turmeric and saffron in it. Oh, and pre-heat the oven to 200 Degrees Centigrade.
Next, drain the potatoes (I always save the potato water for gravy/soup), and tip back into the large pot. stir the golden milk, salt into the potatoes, cover the pot and shake it as violently as possible without causing any spillage. This roughs up the edge giving you the to-die-for, all crispy edges.
Place on a foil covered baking tray and bake for an hour until golden. I find baking them on their rounded sides and stirring once through cooking really helps create crispy bits. Enjoy as a side with a full roast, or anything you fancy really.
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