Clean & pat dry 4 medium sized yukon gold potatoes, pierce each one with a fork all over, add to a baking tray lined with foil paper, drizzle them with some extra virgin olive oil, get in there with your hands and rub the olive oil all over the potatoes, season generously with sea salt all over and add into a preheated oven, bake + broil option 250 C - 475 F

Meanwhile make the saffron aioli, add 2 cloves of garlic that are roughly minced into a mortar, pinch in ½ tsp of saffron threads and using a pestle pound down until you form a paste, then add in a generous ½ cup of mayonnaise, 1 tsp fresh lemon juice, 1 tbsp extra virgin olive oil, season with sea salt & freshly cracked black pepper and whisk together until well combined, cover with seran wrap and set aside at room temperature

60 minutes after adding the potatoes into the oven, they should be perfectly baked, with crispy skin and a creamy interior, remove from the oven, cut each potato slightly open, season the insides with sea salt & black pepper, add in a dollop of the saffron aioli and sprinkle with freshly chopped chives, enjoy!