Pan-Roasted Potatoes with Krokos Kozanis and Herbs

5 from 1 vote

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.

5 from 1 vote

Pan-Roasted Potatoes with Krokos Kozanis and Herbs

By Diane Kochilas

Servings

Christmas, Meze / Starters, Recipes, Sides, Vegan, Vegetarian

Servings

Christmas, Meze / Starters, Recipes, Sides, Vegan, Vegetarian

Ingredients

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

Instructions

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.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Pan-Roasted Potatoes with Krokos Kozanis and Herbs