Small Potatoes In Stock And Saffron Recipe
Ingredients
| Saffron | 1 Teaspoon | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| 16-20 small new potatoes, washed | ||
| Butter | 2 Tablespoon, melted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dissolve the saffron in the stock.
Place potatoes in a saucepan and pour the stock over.
Add salt and pepper.
Bring to a boil, cover, and turn to simmer.
Cook until potatoes are barely tender, about 8-10 minutes.
Pierce each potato with the point of a knife to absorb stock, and continue to cook another 5 minutes.
Remove potatoes to a serving dish.
Pour melted butter over them.
Reduce the saffron stock, if any is left, in the pan and pour over potatoes.
Place potatoes in a saucepan and pour the stock over.
Add salt and pepper.
Bring to a boil, cover, and turn to simmer.
Cook until potatoes are barely tender, about 8-10 minutes.
Pierce each potato with the point of a knife to absorb stock, and continue to cook another 5 minutes.
Remove potatoes to a serving dish.
Pour melted butter over them.
Reduce the saffron stock, if any is left, in the pan and pour over potatoes.
Chef
