Delia’s Crunchy Roast Potatoes with Saffron (or Turmeric!)

delias-crunchy-roast-potatoesDon’t these golden roast potatoes make your mouth water?!  I love Delia’s saffron twist, but if you’re on a budget, it works with a little turmeric too!

I find that Desiree or King Edwards make the best roasties.  But whether saffron, turmeric or classically roasted… for the best roast potato experience you’ll need to serve them right away or they’ll lose their crunch – so make sure you factor this into your timings for the rest of the meal!

[Recipe and image credit: Delia Smith]

Food provenance

Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown grains, fruits and vegetables. Please try to source your food as well as you are able.

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Delia's Crunchy Roast Potatoes with Saffron (or Turmeric!)
Saffron is luxe in this recipe, but turmeric will be a little kinder to your wallet! I find that Desiree or King Edwards make the best roasties and for the best roast potato experience you'll need to serve them right away or they'll lose their crunch!
  1. If using saffron, crush the strands to a powder with a pestle and mortar.
  2. Peel the potatoes and cut into 4 cms pieces.
  3. Put the potatoes into large a saucepan with sufficient boiling water to just cover them, add the sea salt and half the saffron powder, or turmeric power if using. Cover with a with lid and simmer gently for 6 minutes. Use a timer, so they don't overcook.
  4. Pre-heat the oven to 220°C fan (gas mark 7, 425°F). Melt your fat of choice (if using) and in a small bowl, whisk together the fat, or olive oil with the remaining saffron/turmeric powder.
  5. When the time is up, lift out a potato with a skewer. Run the point of a skewer along the surface, to test if the outer edge is 'fluffy'. If it stays smooth, give them 2 - 3 more minutes.
  6. Then drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy.
  7. Place a solid, deep oven tray, or a shallow baking tray, large enough to hold all the potatoes, on the hob over a direct medium heat and add half the spiced oil/fat and heat evenly until sizzling.
  8. Keeping the tray over the heat (use a cloth to protect your hand) use a long-handled spoon to quickly (but carefully) lift out the potatoes into the hot oil/fat, tilting the tray and basting them well. Then with a small brush, quickly paint the potatoes with the remaining saffron/turmeric oil, making sure they are well coated.
  9. Now return the tray to the highest shelf of the oven for 40-50 minutes, until the potatoes are golden and crunchy, turning them midway through.
  10. Serve straight away, to enjoy them before they lose their crunch!
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Izabella Natrins

After 30 years in the health space, as qualified holistic nutrition and lifestyle health expert and coach, digestive health & culinary medicine practitioner and a writer, a speaker, partner, a mum & grand-mum, I'm here to use my expertise and experience to help women shine at midlife and live the rest of their lives, the BEST of their lives in much better health. My Femergy@40 Nutrition and Lifestyle Health Coaching programmes empower, support and inspire busy, midlife women who are fighting fatigue, struggling with overwhelm, weight, sleep, energy and with niggling or with multiple diagnosed health issues. My book Once Upon a Cook - Food Wisdom, Better Living will make you want to change the way you eat, reclaim your kitchen and take back your health.

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