New Potatoes with Parsley and Saffron

New Potatoes with Parsley and Saffron Recipe
Photo: John Autry; Styling: Cindy Barr
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.


4 servings (serving size: 4 potatoes)
Total time: 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 6 Minutes
Total: 29 Minutes

Nutritional 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


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


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.

Anissa Helou,

Cooking Light

May 2011
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