Tasty but not AS tasty as you expect. Worth a go though.
1 litre chicken stock
2 large onions, sliced finely
2 fresh bay leaf
Generous pinch saffron threads (1/2g)
Sea Salt and cracked pepper
700g medium sized potatoes (duchess cream, or waxy style)
Wash and peel potatoes. Cut a very thin slice off one side so that it sits flat. Slice the potato all along the top side but only make the cut two thirds way down. (Use a skewer pushed through to stop from cutting all the way through the potato.) As this cooks, the potato opens slightly and creates the hassel back.
Lightly warm the chicken stock and add the saffron and allow to infuse.
In a baking dish sprinkle the base with sliced onion, and bay leaf. Place the potatoes on top and pour in saffron stock. This should come up half to two thirds the way up. Push a little butter into the top of each potato and sprinkle with salt and pepper and bake 180C until tender, about 25 minutes. You can bake the potatoes with the lamb at 150C but when the lamb is resting, increase the heat to get the top of the potatoes golden and a little crispy.
The potatoes will be soft and creamy on the bottom and a little crispy on top and take in the colour and aroma of the saffron.
Serve with Lamb Shoulder stuffed with Olives
Recipe: Simon Bryant