Saffron potatoes

• ½ cup olive oil
• 8 cloves garlic, chopped
• ½ teaspoon

Heat oil and fry garlic until lightly browned. Add saffron, stock, water and potatoes, bring to the boil, reduce heat to very low and simmer for about 20 minutes, until a skewer just comes out of potatoes easily. Add salt just before potatoes have finished cooking. Serve immediately or refrigerate with remaining liquid for 1-2 days; gently reheat in this liquid when required.