My F&W
quick save (...)

New Potatoes with Thyme and Saffron

  • SERVINGS: 8
  • VEGETARIAN

Saffron, once a rare and expensive spice (and now just expensive), has traditionally been used at Easter in England. Tamasin Day-Lewis's favorite saffron is from La Mancha, a region in central Spain.

Plus: More Vegetable Recipes and Tips

  1. 1 cup chicken stock or canned low-sodium broth
  2. Pinch of saffron threads
  3. 4 tablespoons unsalted butter
  4. 3 pounds small new potatoes, scrubbed
  5. 2 medium shallots, finely chopped
  6. 6 thyme sprigs
  7. 2 bay leaves
  8. Salt and freshly ground pepper
  1. Heat the chicken stock in a small saucepan. Crumble the saffron into the stock and let stand for 15 minutes.
  2. Melt the butter in a large enameled cast-iron casserole. Add the potatoes and cook over moderate heat until warm and coated with butter, about 4 minutes. Stir in the shallots, then add the thyme, bay leaves and the infused stock and season with salt and pepper.
  3. Cover the potatoes and cook over low heat until tender, about 15 minutes. Uncover and cook over moderately high heat, stirring frequently, until the potatoes are tender and the stock has reduced to a few tablespoons, about 5 minutes longer. Discard the thyme and bay leaves. Transfer the potatoes and their juices to a bowl and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.