Parsleyed Potatoes with Saffron

Ingredients

* 1 1/2 pounds small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
* 2 tablespoons unsalted butter
* Small pinch of saffron threads, crumbled
* 1 tablespoon finely chopped parsley

Preparation

Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.

Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.