- 1 cup chicken stock or canned low-sodium broth
- Pinch of saffron threads
- 4 tablespoons unsalted butter
- 3 pounds small new potatoes, scrubbed
- 2 medium shallots, finely chopped
- 6 thyme sprigs
- 2 bay leaves
- Salt and freshly ground pepper
Heat the chicken stock in a small saucepan. Crumble the saffron into the stock and let stand for 15 minutes.
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.
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.