Crispy Lemon Saffron Potatoes With Black Peppercorns
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds baby potatoes, quartered (small ones halved)
- 1 teaspoon kosher salt, plus more to taste
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1 teaspoon saffron threads, crushed and dissolved in 1/2 cup hot water
- 1 teaspoon whole black peppercorns
- 1/4 cup flat-leaf parsley and fine stems, roughly chopped
Instructions
Crispy Lemon-Saffron Potatoes With Black Peppercorns serves 4 original recipe by Food52.
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