preparation time 5 mins; cooking time 20 mins
2lbs (900 gms) old potatoes
5ml (1 level teaspoon) saffron strands (much the best, but expensive) or 2 small sachets of ground saffron if you really can't find/afford the strands
salt and pepper
scrub potatoes but do not peel. Cut into thick slices.
cook uncovered, with the saffron, in just enough boiling, salted water to cover, until just tender (approx 10 mins). Increase heat; boil until liquid almost evaporated and potatoes thoroughly tender (approx another 10 mins).
drain potatoes of any residual liquid. Season and serve.