Saveur

View Gallery Photo: 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.

This article was first published in Saveur in Issue #6