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Saffron-baked Jersey Royals

  • Timer
    Cook 50 min
  • Chart 178.0 cal/
  • Chef hat Easy


Lightly scrub and halve the Jersey Royal potatoes. Separate the leaves and stalks of the rosemary and discard of the stalks.


  1. 1 Heat the oven to 190°C/170°C fan/gas 5. Put 1 tbsp of the wine in a small pan and heat gently. Remove from the heat and add the saffron.
  2. 2 Set aside for 10 minutes, then stir in the rest of the wine, the olive oil and stock.
  3. 3 Cut 4 rectangles of baking parchment, 38cm x 28cm. Divide the potatoes between them, scatter with the rosemary and season.
  4. 4 Roughly scrunch up each paper rectangle to form an open pouch and place in a shallow roasting tin.
  5. 5 Divide the wine mixture between the pouches, pouring it in carefully, then loosely scrunch the tops together.
  6. 6 Bake for 35 minutes, until the potatoes are tender. Serve with grilled fish or chicken.
  • Average per serving
  • Calories 178.0kCal
  • Fat5.9g
  • Saturated0.9g
  • Salt0.2g
  • Carbohydrates22.4
  • Sugar3.7g
  • Protein2.3g
  • Fibre1.7g