Always wash vegetables before preparing.

Preheat oven to 425 (F)

Simmer smashed garlic, 1 tablespoon olive oil and butter in a small saucepan over low heat until ingredients are blended, then remove pan from heat to infuse.

Place potatoes on cutting board, starting at one end, thinly slice potatoes, cutting 3/4 way through potatoes. Be careful not to cut through the potato!!

Place cut potatoes in ice water to help remove excess starch and keep them from oxidizing.

Drizzle garlic/oil/butter mix over the potatoes and sprinkle with sea salt.

Bake at 425 (F) for 50 minutes or until potatoes are soft

While potatoes are baking, heat saffron, sliced garlic, remaining olive oil and butter in saucepan over low heat. Slowly bring to a light simmer, when garlic is golden, remove pan from heat to infuse.

When potatoes are done, strain saffron/garlic/oil/butter mix through a fine mesh strainer. Drizzle evenly over potatoes, sprinkle with sea salt and serve.