Ingredients
200ml/7fl oz olive oil
2 large mild Spanish onions, thinly sliced
salt and freshly ground black pepper
5 cloves garlic, peeled and sliced
½ tsp sweet paprika
4 bay leaves
½ tbsp finely chopped fresh rosemary
1kg/2¼lb firm Cyprus potatoes, peeled
50 threads saffron, infused in 4 tbsp boiling water

Method
1. Set a large saucepan over a medium heat and add half the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook the onion for five minutes, then turn down the heat to low and cook for a further 5-10 minutes, stirring occasionally, until golden and sweet in smell and taste.
2. Add the garlic, paprika, bay and rosemary and cook for five more minutes to release their flavours.
3. Meanwhile, cut the potatoes in half lengthways and each half into two or three long wedges, depending on the size of the potato. Salt them lightly and pour on the saffron infusion. Toss well and leave for about five minutes before adding to the pan.
4. Let everything simmer gently, covered, stirring occasionally and scraping the bottom of the pan until the potatoes are tender, around 30 minutes. If there is any excess oil in the pan, drain through a colander or sieve and reserve for further use.
5. Serve.