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New Potatoes with Parsley and Saffron

Photo: John Autry; Styling: Cindy Barr
Hands-on time 6 mins
Total time 29 mins
Yield 4 servings (serving size: 4 potatoes)
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.

Ingredients

  • 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

Nutrition Information

  • calories 114
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 2.4 g
  • carbohydrate 19 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 249 mg
  • calcium 20 mg

How to Make It

  1. 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.