New Potatoes with Parsley and Saffron

Cooking Light says that the earthy sweetness of the saffron pairs well with steak or fish and, due to its quick preparation, is also a welcome substitution for traditional roasted or boiled potatoes. The magazine also pairs it with Flank Steak with Spicy Lemon Sauce, which we've already had (and posted on the blog because it was so tasty). We had it with the Pork Tenderloin Medallions and Balsamic Reduction, which was OK, but we'll try it with fish or the steak recipe next time.

Yield: 4 servings (serving size: 4 potatoes)
Total: 29 Minutes

Ingredients:
1/2 cup water
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Dash of saffron threads
1 pound small red potatoes

Preparation:
1. Combine all ingredients in a medium saucepan over medium-high heat. Bring mixture to a boil. Cover and reduce heat to medium-low; cook 20 minutes or until potatoes are tender when pierced with a knife. Serve immediately.

Nutritional Information:
Calories: 114
Fat: 3.6g
Saturated fat: 0.5g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.4g
Protein: 2.4g
Carbohydrate: 19g
Fiber: 2.2g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 249mg
Calcium: 20mg