Cooked - Potatoes Roasted With Saffron

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1 large pinch of saffron threads

2 cups chicken stock

16 small potatoes

3 tbsp. butter, softened

Salt and freshly ground pepper

Fresh parsley, chopped

Preheat oven to 400°. Toast saffron threads in a small skillet over high heat for 1 minute. Crumble saffron into chicken stock in a saucepan, and bring to a simmer over medium heat.
Rub potatoes with softened butter. Sprinkle with salt and pepper.
Arrange potatoes in one layer in a baking pan and pour the hot stock over potatoes. Roast until tender, about 30–45 minutes. Serve garnished with chopped fresh parsley.

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