Epic Spanish Potatoes with Wine, Saffron & Rosemary

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!