1/8 tsp Saffron
1 1/4 cups boiling water
7 medium white waxy potatoes
1/2 tsp salt
1/4 tsp black pepper
Crumble saffron into water and stir. Set aside.
Wash and cut potatoes horizontally into about 3/4" slices. Pat dry.
Heat a drizzle of olive oil in a large high-sided skillet or pot. Brown potatoes 4 minutes per side, keep as one layer in pan.
Add saffron water, salt and pepper and rapidly simmer 7 minutes. Reduce heat and simmer until potatoes are tender and water is mostly evaporated, about 15-20 minutes.