Ingredient

• 1 teaspoon unsalted butter, plus more for parchment paper
• Extra-virgin olive oil
• 1 teaspoon finely chopped shallots
• 1 1/2 teaspoons saffron
• 3 pounds new potatoes, cut into 2-by-1 1/2-inch pieces
• 1 1/2 cups fish stock or water

• Step 1

  Preheat oven to 400 degrees. Butter one side of a 12-inch square of parchment paper; set aside.

• Step 2

  Heat oil and butter in a medium ovenproof skillet over medium heat. Add shallots and saffron and cook until shallots are translucent. Add potatoes and cover with fish stock; raise heat to medium-high. Place parchment paper over potatoes, butter side down and bring to a boil.

• Step 3

  Immediately transfer skillet to oven and cook until potatoes are tender, about 10 minutes.