Potatoes Roasted with Saffron

Name: Potatoes Roasted with Saffron
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

FARIDEH SADEGHIN

Potatoes

Combine chopped red, purple, and russet potatoes with sliced onions, herbs de provence, coarse sea salt and olive oil in a tightly sealed tinfoil packet and place on grill for thirty minutes, shaking the tinfoil packet occasionally to evenly cook. Get the recipe for Potatoes Roasted with Saffron »

The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes.

Ingredients

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

Instructions

Step 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.

Step 2

Rub potatoes with softened butter. Sprinkle with salt and pepper.

Step 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.