Ingredients:
1 teaspoon saffron threads
1/8 teaspoon powdered saffron
1 liter chicken stock
18 small potatoes ( peeled and turned-see description above)
pepper
Directions:
Preheat oven to 160 C or 325 F.
Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
Place in the oven and simmer the potatoes for about 45 minutes or until tender.
Season with pepper and serve.
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.