Sweet potatoes frequently replace normal potatoes because Rosh Hashanah is a time for sweet stuff. But after the pumpkin-studded pomegranate soup, tomato confit, pasta with caramelized onions and the indispensable puddings that must follow, I think a reprieve is in order.

So, for contrast, I present something warming and earthy. It isn't bereft of symbolism though, for its goldenness is meant to bring joy and happiness to those who eat it. You might then want to keep this from an unpopular dinner guest.

Ingredients

• 1.5 kg waxy, small, oval potatoes, peeled
• 1/2 teaspoon ground turmeric
• 4 sprigs thyme
• 1/2 teaspoon saffron filaments
• Half a lemon, finely grated
• 500ml chicken stock
• 40ml Pernod
• A knob of unsalted butter
• Salt

Method

Bring the stock to a boil in a deep, wide frying pan or largish saucepan before sprinkling in the saffron filaments, thyme leaves, lemon zest and ground turmeric. Simmer for a further 5 minutes before clanking in the potatoes. Spruce with Pernod, put on the lid and let it simmer merrily for 15 minutes or till the potatoes are tender and the golden stock reduced to a beauteous, light liquor.

Enrich with butter, stir and tweak the seasonings to your heart's content. Transfer to a serving dish.

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Saffron potatoes
Stories and photos copyright © Bryan Koh, unless otherwise stated. Not to be reproduced without permission from the author.

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