Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red potatoes have just a suggestion of saffron.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
1
1/2 pounds small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
2
tablespoons unsalted butter
Small pinch of saffron threads, crumbled
1
tablespoon finely chopped parsley
Need to make a substitution?
Preparation
Step 1
Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.
Step 2
Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.