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Ingredients
75ml extra virgin olive oil
1 large brown onion, sliced
1 tsp dried oregano
Small pinch saffron threads
2kg royal blue potatoes, peeled and cut
into 3cm dice
1 tbsp salt
500ml chicken stock
350ml fino sherry
1 tbsp chopped parsley
Method
In a heavy-based pot, heat oil and cook onion with oregano and saffron. Add diced potato and salt and cook for five minutes. Add stock and sherry and simmer until potatoes are tender and stock reduced. Add parsley and salt to taste.
* To see Frank Camorra's pot roast chicken recipe, click here.
