Instructions: Pre-heat the oven to Gas Mark 7/425f/ 220c and place the baking tray with 2tbsp of oil in it to pre-heat as well.

1 Crush the saffron to a powder with a pestle and mortar. Place the potatoes in a saucepan with sufficient boiling water to almost cover them, add a dessertspoon of salt and half the saffron powder, cover with a lid and simmer gently for six minutes. Use a timer, as it is important not to overcook them at this stage.

2 When the time is up, lift a potato out using a skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface - if it stays smooth, give them two or three minutes more. 3 Drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy.

4 Now mix the oil with the rest of the saffron powder, then remove the tray from the oven and place it over a direct medium heat. Next, using a long-handled spoon, carefully but quickly lift the potatoes into the hot fat, tilt the tray and baste them well.

5 Using a small brush, quickly paint the potatoes with the saffron oil, making sure they are well coated. Now return the tray to the highest shelf in the oven for 40-50 minutes until the potatoes are golden and crunchy.

6 Sprinkle with a little salt before serving with meat or fish.

Note:
Classic plain roast potatoes are cooked in the same way, minus the saffron, and dont forget, its always important to serve them straight away before they lose their crunchiness.

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