Preheat the oven to 200°C/400°F/gas mark 6.
To prepare the potatoes, make slits along the potato at even intervals keeping each potato together. This is called hasselback.
Soak the saffron in the hot stock.
Lightly oil a large ovenware dish. Place the potatoes in the greased dish, fanning out the slices in an even single layer. Pour over the hot saffron stock.
Bake uncovered for 1 hour – 1 ¼ hours basting 2-3 times until the liquid is completely absorbed and the potatoes are crisp and golden.
*Some Kosher products may be available in limited stores.
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