Tasty crispy and golden in colour these saffron-flavoured potatoes and onions. We also added a touch of marjoram, which goes really well with them.

Excellent both as a side dish and as a main course.

Serves 4, Preparation 30 mins, Cooking 25- 30 mins

  • 5 medium-sized potatoes
  • 5 medium-sized white onions
  • 1 level teaspoon of saffron powder
  • 2-3 sprigs of fresh marjoram
  • EVOO – Extra Virgin Olive Oil, 3 tablespoons
  • salt, a pinch


Peel and cut potatoes into wedges, soak them in cold water for half an hour so that they release their starch and are crispier when cooked.
Drain and pat dry them, transfer to a large bowl.

Peel the onions to halve. Place them together with the potatoes in the bowl.

Preheat the oven to 180° C / 350 F / Gas 4.

Dissolve the saffron in a small cup of lukewarm water and pour it over potatoes and onions, 3 tablespoons of EVOO, a pinch of salt and marjoram leaves, mix everything with your hands, then place on a baking tray lined with baking paper.

Bake in a preheated oven for about 25-30 minutes.


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