Name: Les petits pommes de terre au safran (Saffron scented little potatoes)
Yield: Serves 4
Cuisine: French
Ingredients: 1 tsp salt; 1 bay leaf; 1 tsp thyme leaves, stripped from their stalk; 150 ml chicken stock; 30 g clarified butter; 600 g small waxy potatoes (rattes would be ideal) of the same size, peeled; 2 good pinches of saffron threads

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

We happen to have a neighbour who is one of the best cooks we know. In a country that boasts of its saffron revival, she has evolved this delicious way of marrying it with potatoes.

Ingredients

30 g clarified butter
600 g small waxy potatoes (rattes would be ideal) of the same size, peeled
2

Method

Rehydrate the saffron threads in 2 tbsp hot water for 15 minutes.

Melt the butter in a lidded saucepan over a medium heat. Add the potatoes, cover with the lid and cook gently for 5 minutes. Add the saffron and its liquor, bay leaf and thyme and shake the pan to distribute the flavourings over the potatoes. Add the stock and some salt, cover and cook over a medium heat for 15-20 minutes