These EPIC Spanish potatoes with wine, saffron & rosemary are seriously one of the best potato dishes you will ever taste. Loaded with an insane amount of flavor, beyond easy to make and on the table in 45 minutes. Serve these potatoes as a side dish or even as a tapas appetizer.
The secret to these potatoes is to add all the ingredients into a bowl and let the flavors marinade into the potatoes. This gives the potatoes an incredible texture and the flavors are extremely concentrated. Folk´s, these potatoes are gonna rock your world.
I used fresh rosemary to make this recipe, but if you prefer you can use dried rosemary. Just cut the amount in half. I also used some high-quality saffron. Such an important ingredient in this recipe. Don´t settle for anything less than REAL SAFFRON.
TIPS & TRICKS to make this recipe: I used yukon gold potatoes in this recipe, but you can use any other type of potatoes that you like. I also used white wine. If wine is not your thing, you can substitute for veggie broth or white grape juice. I let the potatoes marinade for 10 minutes, but if you let them sit a bit longer, the flavors will be even better.
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Watch the Video Below on How to Make these Epic Spanish Potatoes with Wine, Saffron & Rosemary
Epic Spanish Potatoes with Wine, Saffron & Rosemary
- 2 medium yukon gold potatoes
- 1 tbsp extra virgin olive oil
- 1/4 cup white wine
- 1 tsp saffron threads
- 2 sprigs fresh rosemary
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
Heat a 1/4 cup of white wine in a sauce pan, once it starts to lightly boil transfer to a bowl, pinch in 1 tsp saffron threads and set aside
Grab 2 cleaned medium sized yukon gold potatoes and cut each one in half, cut each half in half to end up with 4 evenly sized quarters from each potato, then cut each quarter in half and cut 1/2 inch thick pieces of potatoes, add to a large bowl, remove the needles from 2 sprigs of fresh rosemary and roughly chop
Pour the saffron infused wine over the potatoes, add in a generous tbsp of extra virgin olive oil, 1 tbsp of the freshly chopped rosemary, 1 tsp sea salt and 1/2 tsp freshly cracked black pepper, gently mix together so all the potatoes are coated, cover with saran wrap and let the potatoes marinade for 10 minutes
Add the potatoes into a casserole dish lined with parchment paper, make sure all the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, after 28 to 29 minutes remove the potatoes from the oven, transfer to a serving dish and serve at once, enjoy!
Get the Saffron Threads I used to make these Spanish potatoes.
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