Serves 4
- Active time:15 min
- Start to finish:35 min
May 2008
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red potatoes have just a suggestion of saffron.
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1 1/2
lb
small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
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2
tablespoons
unsalted butter
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Small pinch of saffron threads, crumbled
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1
tablespoon
finely chopped parsley
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Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.
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Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.