Creamy Spanish saffron potatoes

Cut one kilogram of peeled potatoes into bite-size pieces of 2 cm, about three quarters of an inch.

Put the potatoes into a stock pot in a flat layer, fill with just enough water to barely cover them, season generously with sea salt and set over high heat.

Heat a large fry pan over medium and add 45 ml extra virgin olive oil.

Finely chop one small onion and roughly chop four cloves of garlic, add them to the hot pan and mix them continuously so everything evenly sautes, about 3 minutes, until the onions are slightly translucent.

Add 9 g all purpose flour and keep mixing for 2 minutes to cook off the raw flavour.

Add 180 ml milk, 180 ml vegetable broth, a quarter teaspoon of saffron threads and half a gram of dried thyme.

Keep mixing 4 to 5 minutes until slightly creamy.

Season with sea salt and freshly cracked black pepper, mix, and lower to a low heat.

After about 15 to 20 minutes the potatoes should be just cooked through, al dente rather than overcooked so they do not break apart; check by piercing with a toothpick.

Transfer the potatoes straight from the stock pot into the cream sauce, letting a little of the starchy water go in with them, then turn off the heat.

Add 15 g grated cheese and 10 ml fresh lemon juice and mix well.

Transfer to a serving dish and garnish with fresh parsley.