This recipe is also the epitome of simplicity. The CC got it from a friend who used to subscribe to the old Gourmet magazine. The CC would just like to record it here before it disappears.
Easy to make ahead of time, a sleeper hit, and easy to reheat.
1 lb new potatoes
3-4 tbsp tomato paste
Note 1: The CC likes the new potatoes in their jackets. You could par-boil and remove the skin if you prefer. If so, cut back on the cooking times.
Note 2: Don't skimp on either the tomato paste or the saffron.
Heat some olive oil, fry the tomato paste in it. Add a few tbsp of water to it. Toss in two large pinches of saffron and take off the heat.
Lay the potatoes in a baking sheet, pour the liquid all over it, and bake at 400°F for 30-40 minutes until the potatoes are lightly browned.
(You can also par-boil the potatoes and then finish the cooking in the original vessel. Both methods work equally well.)
Finely dice the parsley and sprinkle on top right before serving.