Les petits pommes de terre au safran

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

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