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Small Potatoes In Stock And Saffron Recipe
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|New potatoes||20 Small, washed|
|Butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1062 Calories from Fat 256
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 16.6 g83.2%
Trans Fat 0 g
Cholesterol 75.3 mg
Sodium 5125.5 mg213.6%
Total Carbohydrates 168 g56%
Dietary Fiber 23.6 g94.3%
Sugars 5.7 g
Protein 22 g43.2%
Vitamin A 15.7% Vitamin C 183.1%
Calcium 25.7% Iron 7.3%
*Based on a 2000 Calorie diet
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.