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+ servings

Epic Spanish Potatoes with Wine, Saffron & Rosemary

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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!

Recipe Notes

Get the Saffron Threads I used to make these Spanish potatoes.