Saffron Potatoes with Leeks and Tomatoes

Number of Portions
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- Saffron
- 300 ml light vegetable stock
- 4 leeks, trimmed and sliced
- 6 large vine-ripened tomatoes, sliced
- 25 grams
- 1 kg potatoes, peeled and very thinly sliced
- 4 tbsp olive oil


Pre-heat the oven to 200ºC / Gas mark 6.

Infuse the Schwartz for Chef Saffron in the stock for 5 minutes. Par-boil the potatoes in the Saffron stock for a few minutes. Drain, reserving the stock.

In one large oven-proof dish or 10 individual ones, layer the leeks, tomatoes and Schwartz for Chef Garlic in Oil. Bake for 50-60 minutes, until the potatoes are tender.

Pour over the reserved stock and drizzle with the oil.

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