Pan-Roasted Potatoes with Krokos Kozanis and Herbs

Greek recipes for roasted potatoes abound! This one is an extra easy, pan-roasted Greek potato dream, made even more delicious with great extra virgin Greek olive oil and Krokos Kozanis, aka Greek saffron.


  • 2 pounds small new potatoes about 24, thoroughly washed and any damaged spots removed
  • 3 tablespoons extra virgin Greek olive oil
  • 1 tablespoon unsalted butter
  • 1 cup dry white wine
  • Greek sea salt to taste
  • 2 tablespoons fresh rosemary leaves or 2 teaspoons dried
  • 2 teaspoons dried Greek wild thyme or oregano
  • 1 generous pinch Greek saffron krokos Kozanis


  1. Place the potatoes in one layer in a large saucepan and add the oil, butter, wine and salt.
  2. Bring to a boil, cover and cook over high heat for about 8 minutes.
  3. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes.
  4. Add the herbs and saffron and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

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