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Small Potatoes In Stock And Saffron

fast.cook's picture
Ingredients
  Saffron 1 Teaspoon
  Chicken stock 1 1⁄2 Cup (24 tbs)
  New potatoes 20 Small, washed
  Butter 2 Tablespoon, melted
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Quick

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4.15
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1062 Calories from Fat 256

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 16.6 g83.2%

Trans Fat 0 g

Cholesterol 75.3 mg25.1%

Sodium 5125.5 mg213.6%

Total Carbohydrates 168 g56%

Dietary Fiber 23.6 g94.3%

Sugars 5.7 g

Protein 22 g43.2%

Vitamin A 15.7% Vitamin C 183.1%

Calcium 25.7% Iron 7.3%

*Based on a 2000 Calorie diet

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Small Potatoes In Stock And Saffron Recipe