BOILED POTATOES WITH SAFFRON AND PARSLEY

2 pounds baby red potatoes
1 pinch saffron
Salt
1/4 cup (1/2 stick) butter
1/4 cup chopped parsley
Freshly ground black pepper

Place potatoes in a pot; cover with cold water by about 2 inches. Add saffron and 2 1/2 tablespoons salt. Simmer potatoes until just tender, about 15 to 18 minutes.

Drain potatoes. Return them to the pot and dry briefly over very low heat.

Melt butter in a large saute pan; add parsley and potatoes. Toss gently. Season to taste with salt and pepper.

Yield: 8 servings.
Adapted from source: Gourmet Meals in Minutes by The Culinary Institute of America