Potatoes Simmered in Saffron Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 small yukon gold potatoes (about 12 ounces total), unpeeled |
1/2 cup canned low-salt chicken broth |
1/8 teaspoon saffron threads |
1/4 cup (1/2 stick) unsalted butter |
Directions:
1. Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds. (Can be made 3 hours ahead. Let stand at room temperature.)
2. Bring broth and saffron to simmer in large skillet over medium heat. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Season with salt and pepper.
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