Yield: 4 servings
|1 large||Pinch saffron threads|
|2 cups||Chicken stock|
|3 tablespoons||Softened butter|
|Salt and pepper to taste|
Preheat oven to 400F. Toast saffron thread in a small skillet over high heat for 1 minute. Crumble into chicken stock in a saucepan and bring to a simmer over medium heat. Rub potatoes with softened butter. Sprinkle with salt and pepper. Arrange in one layer in a baking pan and pour hot stock over potatoes. Roast until tender, about 30-45 minutes. Serve garnished with chopped parsley.
Saveur May-June 1995
Submitted By DIANE LAZARUS On 06-09-95