Parsleyed Potatoes with Saffron |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Sertl appreciated the basic recipes he learned at The CIA the most. When you're crunched for time, you're grateful to have these go-to techniques under your belt, he says. These buttery, parsleyed red potatoes have just a suggestion of saffron. Ingredients:
1 1/2 pounds 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 |
Directions:
1. Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.
2. 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.
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