Saffron & Citrus Roasted Fingerling Potatoes by Meg from This Mess is Ours
Thanks to: Meg van der Kruik
If you’re tired of the run-of-the-mill potato side, then boy, do we have good news for you. Meg from This Mess is Ours has sliced and diced her way to a new fingerling potato dish that is complemented by a practically poetic blend of fresh herbs. It’s gluten-free, quick to make, and absolutely stunning in its presentation. Give it a try, and feel free to share your success story on our Facebook and Twitter pages!
- 2 Massel Vegetable Ultracubes dissolved into 60ml of boiling water.
- 3 teaspoons Massel Vegetable Stock Powder
- ½ teaspoon saffron threads
- 900g/2lb mixed fingerling potatoes, washed
- 4-6 sprigs fresh thyme
- 2-3 sprigs rosemary
- 2-3 sprigs fresh sage
- 6 cloves garlic, unpeeled
- 1 large lemon, sliced into rounds and seeds removed
- 3 tablespoons olive oil
In a small dish, combine the hot Massel Vegetable Ultracube broth and saffron threads. Stir to combine and set aside to steep.
Preheat the oven to 260°C/500°F and place a baking sheet inside to heat.
Place the fingerling potatoes whole in a large mixing bowl, halving any that are very large. Add the thyme, rosemary and sage sprigs, garlic, Massel Vegetable Stock Powder, lemon slices, olive oil and infused saffron liquid to the potatoes and toss to coat completely.
Remove the sheet pan from the oven and drizzle lightly with olive oil. Pour the potatoes and herbs onto the pan and return to the oven.
Reduce the temperature to 220°C/425°F and roast for 20 minutes until crispy outside and tender inside.