Small Potatoes In Stock And Saffron
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|New potatoes||20 Small, washed|
|Butter||2 Tablespoon, melted|
Dissolve the saffron in the stock.
Place potatoes in a saucepan and pour the stock over.
Add salt and pepper.
Bring to a boil, cover, and turn to simmer.
Cook until potatoes are barely tender, about 8-10 minutes.
Pierce each potato with the point of a knife to absorb stock, and continue to cook another 5 minutes.
Remove potatoes to a serving dish.
Pour melted butter over them.
Reduce the saffron stock, if any is left, in the pan and pour over potatoes.