Saffron is expensive to buy but you use very little in this dish where it performs a small miracle.
6 medium potatoes, peeled
Pinch of saffron strands, soaked in hot water for 15 mins
Salt and freshly ground black pepper
2 tablespoons olive oil
1. Cut the potatoes into chunks. Place in a saucepan covered with cold water and add the saffron, the soaking water and a good pinch of salt.
2. Bring the water to the boil and cook until the potatoes are soft but still holding their shape. Drain the potatoes and return to the pan. Turn the heat to low and cook for 30 seconds to dry them out. Season with salt and black pepper.
3. Place the cooked potatoes in a baking dish with 2 tablespoons of olive oil, toss roughly and bake for 20 minutes in a preheated oven at 200C/400F/Gas 6 or until golden and crisp.
– Cook the potatoes as above until the end of Step 2 but make sure they are really soft. Mash until smooth and add up to 100g of butter until they are creamy and smooth.
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