Potatoes with Saffron and Parsley
Victoria and I were talking about some of the most expensive foods in the world. Saffron came up as one of those food items. I wanted to try and see if the price meets the hype. Well I’ve tried this recipe twice and I’m here to say I will purchasing some saffron for my mom and my sister-in-law to add to their kitchens. The saffron adds a nice hint of color and a nice warm flavor that I suspect I’ve probably had this spice before.
So here is what you need for the potatoes with saffron and parsley.
- 1 lb red skinned potatoes chopped into large chunks
- 3 to 4 threads of saffron
- 1 T salt
- 2 T melted butter
- 1-2 T dry parsley flakes
- Pepper
Place potatoes in pot and add cold water to cover potatoes by 2 inches. Add saffron treads and salt. Let potatoes boil for 10 to 15 minutes or until potatoes are just tender. Drain liquid from potatoes and stir in melted butter and parsley. Season to taste with salt and pepper.
Ready to print recipe: Potatoes with Saffron and Parsley