Preheat the oven to 160C/325F/Gas3.
Cut the potatoes lengthways into 1½cm/½in thick slices. Cut out six 3cm/1¼in diameter discs using a plain pastry cutter.
Melt the butter in an ovenproof frying pan with a lid, add the potatoes, saffron and enough water or chicken stock to come a third of the way up the potatoes. Season, bring to the boil, put the lid on and place into the oven for 45 minutes (turn and baste occasionally).
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