Potatoes Simmered in Saffron Butter

Ingredients

• 0.5 cup chicken broth canned
• 0.1 teaspoon saffron threads 
• 0.3 cup butter unsalted ()
• 4 small yukon gold potatoes unpeeled ( 12 ounces total)

Equipment

• frying pan
• pot

Directions

1. Cook unpeeled potatoes in large pot of boiling salted water until partially cooked, about 10 minutes. Cool 10 minutes. Slice potatoes into 1/2-inch-thick rounds. (Can be made 3 hours ahead.
2. Let stand at room temperature.)
3. Bring broth and saffron to simmer in large skillet over medium heat.
4. Add butter. Reduce heat to low; add potatoes and simmer uncovered until tender and liquid is absorbed, turning potatoes once, 50 minutes. Season with salt and pepper.