4 portions


800g Royal Jersey potatoes – washed

1g Saffron in threads 1 tsp.

Smoked paprika 100g

Unsalted butter

1 x Handful of chopped fresh parsley

salt to season


To start, take a medium skillet and cook the jersey royal potatoes on par, lightly season the water when cooking.

Once they are partially cooked, heat the butter in a skillet or small roasting pan over medium heat and add the potatoes.

Sprinkle over the saffron and paprika and add a little more butter if needed and continue cooking and basting until you have a beautiful color all over. Finish with a generous layer of fresh parsley and pour over the remaining butter.

Perfect hot or cold.

Gary Townsend is Head 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

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