800g Jersey Royal potatoes – washed
1g saffron threads 1 tsp.
Smoked paprika 100g
1 x handful of freshly chopped parsley
salt for seasoning
First, take a medium-sized skillet and par-cook the Jersey Royal potatoes. Lightly season the water as it boils.
Once they are half cooked, heat the butter in a skillet or small skillet over medium-high heat and add the potatoes.
Scatter over the saffron and paprika and add a little more butter if needed and continue to cook and baste until nicely colored. Finally sprinkle generously with fresh parsley and pour over the remaining butter.
Perfect hot or cold.
Gary Townsend is Executive Chef at One Devonshire Gardens by Hotel du Vin, Glasgow. Visit www.hotelduvin.com or call 0141 378 0385 to book.
Twitter @Chefgtownsend Instagram @chef.g.townsend