Potatoes roasted with saffron

Yield: 4 servings

Measure Ingredient
1 large Pinch saffron threads
2 cups Chicken stock
16 smalls Potatoes
3 tablespoons Softened butter
\N \N Salt and pepper to taste
\N \N Chopped parsley

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

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