2000s Recipes + Menus
Parsleyed Potatoes with Saffron
Serves 4
- Active time:15 min
- Start to finish:35 min
ADAPTED FROM THE CULINARY INSTITUTE OF AMERICA, HYDE PARK, NEW YORK
May 2008
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red potatoes have just a suggestion of saffron.
- 1 1/2 lb small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
- 2 tablespoons unsalted butter
- Small pinch of saffron threads, crumbled
- 1 tablespoon finely chopped parsley
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Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.
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Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.
- Keywords
- cooking school,
- potatoes,
- saffron,
- vegetarian,
- herbs
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