New Potatoes With Leeks and Saffron

1. 1

   Place the leeks, stock, butter and saffron threads in a large skillet.

2. 2

   Bring to a boil over medium heat and gently boil 10-15 minutes or until the liquid evaporates and leeks are tender.

3. 3

   Watch pot carefully!

4. 4

   Remove from heat and cover.

5. 5

   Approximately 30 minutes before serving, place the new potatoes in a large pan; add 1 tablespoon of salt and add enough water to cover the potatoes.

6. 6

   Bring to the boil over medium-high heat; boiling 10-15 minutes or until potatoes are tender.

7. 7

   Reheat the leeks over medium heat.

8. 8

   Stir in the heavy cream and 1/4 teaspoon salt.

9. 9

   Bring to a simmer, DO NOT boil.

10. 10

    Drain the cooked potatoes and add to the leek mixture.

11. 11

    Toss the ingredients gently to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.