Ingredients
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4 medium russet potatoes, scrubbed
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2 tbsp olive oil
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1 pinch ground saffron, about 1/8 tsp
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1 clove garlic, crushed
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1/3 cup mayonnaise
Steps
1
Fire up the barbecue or preheat the oven to 400ºF. Wrap the potatoes in aluminum foil. Bake in the hot coals of the barbecue for 30 minutes turning regularly or on a baking sheet in the middle of the oven for 40 minutes.
2
Meanwhile, heat the oil in a frying pan over very low heat. Add the crushed garlic and saffron. Remove from heat, cover and let sit for 10 minutes.
3
Mix the cooled oil with the mayonnaise in a small bowl. When the potatoes are ready (you should be able to pierce them easily with a fork), serve with the garlic-saffron sauce.
