Saffron-Roasted Potatoes with Rosemary and Red Onions

2 ¼ lb large potatoes, peeled

3 red onions, each cut into 6 wedges

Saffron Dressing

4 tablespoons boiling water

A large pinch of saffron powder or threads

Grated zest and juice of 2 lemons

5 tablespoons olive oil

6 tablespoons (3 oz) butter, diced

1 teaspoon sugar

3 tablespoons chopped fresh rosemary (or 2 tablespoons dried)

Salt and pepper

1)    Preheat the oven to 350˚F. Pour boiling water over the saffron and leave to infuse for 5 minutes. Cut the potatoes in half lengthwise, then cut each half into three lengthwise.

2)    In a bowl, mix the lemon zest and juice, saffron liquid, olive oil, butter, sugar, rosemary, and salt and pepper.

3)    Place the potatoes and onions in a large roasting pan. Pour over the saffron dressing. Roast for 45 minutes, turning the vegetables every 15 minutes, until tender.

Serves 8.