Potatoes Braised in Saffron Stock |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Pommes de Terre au Saffron The potatoes should be peeled and turned which is easiest done from top to bottom, so you get an attractive egg shape. I have a turning knife to do this, but you can do it with any old veggie knife ;-) Ingredients:
1 teaspoon saffron thread |
1/8 teaspoon powdered saffron |
1 liter chicken stock |
18 small potatoes (peeled and turned-see description above) |
pepper |
Directions:
1. Preheat oven to 160°C or 325°F.
2. Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
3. Place in the oven and simmer the potatoes for about 45 minutes or until tender.
4. Season with pepper and serve.
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