Potatoes Simmered in Saffron Butter

4 small Yukon Gold potatoes (about 12 ounces total), unpeeled

1/2 cup canned low-salt chicken broth
1/8 teaspoon saffron threads
1/4 cup (1/2 stick) unsalted butter

Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds. (Can be made 3 hours ahead. Let stand at room temperature.)

Bring broth and saffron to simmer in large skillet over medium heat. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Season with salt and pepper.

Serves: 2 (quadrupled this recipe)

Source: Epicurious.com, Bon Appetit December 2000

Prepared by: Lena for the December 2009 meeting.