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Pommes Safranee

This recipe for pommes safranee comes from chef Marco Pierre White.

  • Servings: 4

Source: The Martha Stewart Show, May Spring 2007


  • 1 teaspoon unsalted butter, plus more for parchment paper
  • Extra-virgin olive oil
  • 1 teaspoon finely chopped shallots
  • 1 1/2 teaspoons saffron
  • 3 pounds new potatoes, cut into 2-by-1 1/2-inch pieces
  • 1 1/2 cups fish stock or water


  1. Preheat oven to 400 degrees. Butter one side of a 12-inch square of parchment paper; set aside.

  2. Heat oil and butter in a medium ovenproof skillet over medium heat. Add shallots and saffron and cook until shallots are translucent. Add potatoes and cover with fish stock; raise heat to medium-high. Place parchment paper over potatoes, butter side down and bring to a boil.

  3. Immediately transfer skillet to oven and cook until potatoes are tender, about 10 minutes.

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