Potatoes braised in saffron stock from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 525) by Diane Holuigue

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red mullet Mediterranean-style

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on March 03, 2021

    A wonderful dish. I love to serve with a little broth. Sometimes even serve a potato in a little broth before the main meal - it is deserving of its own attention without getting lost amongst a host of other dishes.

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