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Saffron Lemon Potatoes

Recipes
Saffron Lemon Potatoes

Golden, crispy-on-the-outside, tender-on-the-inside potatoes bathed in olive oil, lemon, and saffron. Inspired by Greek patates lemonates, this is the kind of side that makes any clean meal feel abundant.

Ingredients

  • 2 lbs organic gold or Yukon potatoes, cut into wedges
  • 4 tbsp extra virgin olive oil
  • 2 lemons, juiced + zest of 1
  • 1 cup vegetable broth
  • 2 large pinches Saffron Threads, steeped in the warm water
  • 3 garlic cloves, crushed
  • 1 ½  tsp sea salt
  • Fresh cracked pepper
  • Fresh oregano or thyme to finish

In this Recipe

A small glass jar with a white lid, labeled "THE FULLEST Saffron Threads," holds vivid saffron strands and is set against a plain white background.

Saffron Threads

Saffron in its most pure raw form. Great for infusions, tea, and cooking.

Instructions

1 Preheat

Preheat oven to 425°F.

2 Whisk

Whisk saffron water, lemon juice, olive oil, garlic, salt, and pepper in a bowl.

3 Arrange

Arrange potatoes in a single layer in a large baking dish. Pour saffron mixture over them.

4 Roast

Roast for 40–45 minutes, flipping once, until golden and crisp on the edges.

5 Serve

Finish with lemon zest and fresh herbs.

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