New Potatoes with Parsley and Saffron

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.

Yield: 4 servings (serving size: 4 potatoes)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 6 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 114
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.4g
  • Carbohydrate: 19g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 249mg
  • Calcium: 20mg

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

Preparation

  1. 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.
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