Saffron Potatoes

1. 1

   Crumble saffron threads into water.

2. 2

   Peel potatoes and cut crosswise into 3/4-inch-thick slices.

3. 3

   Rinse potatoes well and pat dry between paper towels.

4. 4

   Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side.

5. 5

   Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes.

6. 6

   Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.