Parsleyed Potatoes with Saffron

***Here's another super simple side dish. I served this with "Steak with Shallot Sauce", which I will post tomorrow. It's always fun to use saffron, and I really like the taste it adds to dishes...very unique!***

Ingredients:

1 1/2 lb small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled

2 tablespoons unsalted butter

Small pinch of saffron threads, crumbled

1 tablespoon finely chopped parsley

Preparation:
Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.

Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.

Source: Gourmet Magazine

Comments

Anonymous said…

These looks melt-in-your-mouth good! Wow. I LOVE the idea of that flavor combination. And I have a great soft spot for anything potato. mmmm!

September 22, 2008 at 6:48 AM

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