1 large pinch of saffron threads2 cups Chicken Stock16 small potatoes3 tbsp. butter, softenedSalt and freshly ground pepper
Fresh parsley, chopped
1. Preheat oven to 400°. Toast saffron threads in a small skillet over high heat for 1 minute. Crumble saffron into chicken stock in a saucepan, and bring to a simmer over medium heat.2. Rub potatoes with softened butter. Sprinkle with salt and pepper.
3. Arrange potatoes in one layer in a baking pan and pour the hot stock over potatoes. Roast until tender, about 30–45 minutes. Serve garnished with chopped fresh parsley.
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This recipe was most recently featured in
Boston Organics Newsletter No. 10 of 2013.