New Potatoes With Leeks and Saffron Recipe

Directions:

1. Place the leeks, stock, butter and saffron threads in a large skillet. Bring to a boil over medium heat and gently boil 10-15 minutes or until the liquid evaporates and leeks are tender. Watch pot carefully! Remove from heat and cover.
2. Approximately 30 minutes before serving, place the new potatoes in a large pan; add 1 tablespoon of salt and add enough water to cover the potatoes. Bring to the boil over medium-high heat; boiling 10-15 minutes or until potatoes are tender.
3. Reheat the leeks over medium heat. Stir in the heavy cream and 1/4 teaspoon salt. Bring to a simmer, DO NOT boil. Drain the cooked potatoes and add to the leek mixture. Toss the ingredients gently to combine.