This is a fun and unique way to prepare these gorgeous Little Potatoes. Slightly old-school, but like everything good in the world, everything old becomes new again. And back in the day when I was a young cook at the Dorchester Hotel in London’s Park Lane, this potato dish was a big part of the menu.

Saffron-Infused Water

Saffron water is used to cook the potatoes so that any of the exposed potato flesh turns a beautiful golden-yellow colour. You may find saffron in the spice rack at the grocery store in a tiny container. They are the stamens of the crocus plant and harvested by hand. Saffron can be a little expensive! When at home, you can always cheat by using a good pinch of turmeric which also adds a unique flavour.

Not only will this fun dish get the kids involved, the beautiful presentation makes it the perfect potato dish to accompany fish, poultry, and red meat.

25 mins
20 mins


  • Apple Corer
  • Paring Knife
  • Pot


  • 1.5 lb bag Little Potatoes
  • 1 tsp Butter
  • 1/2 tsp Chives, chopped
  • (to taste) Saffron-infused water, for cooking (optional)
  • (to taste) Turmeric, for cooking (optional)
  • (to taste) Salt and pepper


  • Step 1

    It’s best that you pick the larger of the Little potatoes to prepare. Use an apple corer and insert the corer into the potato, approximately ½ inch deep.

  • Step 2

    Next, use a paring knife to carefully cut around the apple corer and remove the small portion of potato that has been cut by the coring tool. This naturally creates the look of a stem on a mushroom.

  • Step 3

    Then, with your paring knife, remove 3 to 4 pea-sized pieces of potato to create the look of the markings on a toadstool mushroom.

  • Step 4

    Next, place your potatoes in the boiling, salted, saffron or turmeric water (boiling, salted water will work too). Cook until tender, drain from the water and toss in a pan with butter.

  • Step 5

    Season with a little salt and pepper, add the chopped chives and serve.