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