Roast potatoes with mixed saffron-scented vegetables

Roast potatoes with mixed saffron-scented vegetables



• 1½ kg potatoes, peeled and quartered
• 250 g Altis extra virgin olive oil (classic)
• 1 carrot, thinly sliced
• 1 medium celeriac or head of celery, diced or thinly sliced
• 1 leek, sliced (only the white part)
• 1 onion, sliced
• 6-8 strands of saffron or 1 pinch of saffron powder
• 1 Knorr Vegetable Stock Pot
• salt and pepper to taste


1. Peel and quarter the potatoes. Boil 2½ litres water in a large saucepan and add the Vegetable Stock Pot and the saffron.
2. Once the saffron strands have released their colour, add the potatoes and parboil for 5-7 minutes.
3. Remove the potatoes and place them in a baking dish. Put the water they were boiled in on one side.
4. Put all the vegetables on top of the potatoes and toss lightly.
5. Add the water until it comes halfway up them. Season with salt and pepper, pour over the Altis extra-virgin olive oil (classic) and roast for 35 minutes in an oven preheated to 180°C.