From Casa Moro by Sam and Sam Clark
200ml olive oil
2 large mild Spanish onions, thinly sliced
Sea salt and black pepper
5 cloves garlic, peeled and sliced
1/2tsp sweet paprika
4 bay leaves
1/2tbsp finely chopped fresh rosemary
1kg firm potatoes (such as Cyprus), peeled
50 threads of saffron, infused in 4tbsp of hot water
1 Heat half the olive oil in a large saucepan, add the onions and a pinch of salt and cook for about 10-15 minutes, until golden brown. Then add the garlic, paprika, bay leaves and rosemary, and cook for a further 5 minutes.
2 Meanwhile, cut the potatoes into half lengthways, then each half into 2 or 3 wedges. Put them in a bowl, salt them lightly and pour over the saffron infusion. Toss well and leave for about 5 minutes before adding to the saucepan.
3 Let everything simmer gently, covered, stirring occasionally and scraping the bottom of the pan, until the potatoes are cooked, about 30 minutes.
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