The earthy sweetness of the saffron pairs well with steak or fish. This quick dish is also a welcome substitution for traditional roasted or boiled potatoes.
1/2 cup water
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Dash of saffron threads
1 pound small red potatoes
How to Make It
Combine all ingredients in a medium saucepan over medium-high heat. Bring mixture to a boil. Cover and reduce heat to medium-low; cook 20 minutes or until potatoes are tender when pierced with a knife. Serve immediately.