Saffron Potatoes

Ingredients:

1/2 teaspoon saffron
1/2 cup vegetable stock
1/4 teaspoon garlic powder
1 tbsp butter
1 tablespoon flour
2 large russet potatoes
2 tablespoons parsley, chopped
black pepper

In a saucepan, heat the stock and add the saffron. Set aside to infuse for 5 minutes. Add the garlic, butter, and flour.

Slice or dice the potatoes and arrange in a casserole dish. Pour the saffron mixture over the potatoes and sprinkle with black pepper.

Bake for 30 minutes at 400.

Garnish with the parsley.