Potatoes Simmered in Saffron Butter Recipe

Potatoes Simmered in Saffron Butter Recipe

  • 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
  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.
Recipe of the Day|