Post by Admin on Jul 15, 2005 6:45:16 GMT 10
Boiled Potatoes With Saffron and Parsley
2 pounds baby red potatoes
Pinch saffron
2 1/2 tablespoons salt
4 tablespoons butter
4 tablespoons parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Place the potatoes in a pot with enough cold water to cover by about 2
inches.
Add the saffron and salt.
Simmer the potatoes until just tender, about 15 to 18 minutes.
Drain the potatoes.
Return them to the pot and dry briefly over very low heat until the steam evaporates from the potatoes.
Heat the butter in a large saute pan and add the parsley and potatoes.
Toss gently and season with salt and pepper as needed.
Makes 8 servings.
2 pounds baby red potatoes
Pinch saffron
2 1/2 tablespoons salt
4 tablespoons butter
4 tablespoons parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Place the potatoes in a pot with enough cold water to cover by about 2
inches.
Add the saffron and salt.
Simmer the potatoes until just tender, about 15 to 18 minutes.
Drain the potatoes.
Return them to the pot and dry briefly over very low heat until the steam evaporates from the potatoes.
Heat the butter in a large saute pan and add the parsley and potatoes.
Toss gently and season with salt and pepper as needed.
Makes 8 servings.