Potatoes Roasted with Saffron
Credit: Owen Franken
SERVES 4
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes.
1 large pinch of saffron threads
2 cups Chicken Stock
16 small potatoes
3 tbsp. butter, softened
Salt 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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