Saffron Potatoes

Ingredients

* 2-4 tablespoons butter
* 6 thinly sliced garlic cloves
* 1 teaspoon ground saffron, or same amount in strands; really, the more the better
* 1-2 pounds new baby potatoes, scrubbed, peeled, quartered
* 1 cup veggie stock
* 1 1/2 cups water
* 2 teaspoons salt
* 1-2 teaspoon smoked paprika
* 1 tablespoon chopped parsley or cilantro leaves, for garnish
* 1 baguette, sliced

Directions

Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring often, until the garlic begins to turn golden. Add the saffron, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender and liquid has reduced to a paste. Stir in parsley/cilantro. Transfer the potatoes and broth to a heat safe serving bowl and serve with sliced baguettes.


--Recipe adapted from Food Network