New Potatoes with Thyme and Saffron

1. 1

   Heat the chicken stock in a small saucepan.

2. 2

   Crumble the saffron into the stock and let stand for 15 minutes.

3. 3

   Melt the butter in a large enameled cast-iron casserole.

4. 4

   Add the potatoes and cook over moderate heat until warm and coated with butter, about 4 minutes.

5. 5

   Stir in the shallots, then add the thyme, bay leaves and the infused stock and season with salt and pepper.

6. 6

   Cover the potatoes and cook over low heat until tender, about 15 minutes.

7. 7

   Uncover and cook over moderately high heat, stirring frequently, until the potatoes are tender and the stock has reduced to a few tablespoons, about 5 minutes longer.

8. 8

   Discard the thyme and bay leaves.

9. 9

   Transfer the potatoes and their juices to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.