Grab 3 cleaned yukon gold potatoes and cut them into ½ inch (1.5 cm) thick pieces, I like to cut my potatoes in half and each half in half to end up with 4 quarters, cut each quarter in half and chop the potatoes into ½ inch pieces, you should end up with 6 pieces from each quarter

Add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt and freshly cracked black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F

While the potatoes are roasting make the saffron garlic mayonnaise, roughly mince 2 cloves of garlic and add into a mortar, pinch in a ¼ tsp of saffron threads into the mortar and using a pestle pound down on the garlic and saffron until you form a paste, then add ½ cup of low-fat mayonnaise (you can use full fat if you want), pour in 1 tablespoon of extra virgin olive oil, 1 tsp of fresh lemon juice and lightly season with sea salt & freshly cracked black pepper, mix together until well combined, cover with seran wrap and set aside at room temperature

After roasting the potatoes for 25 minutes, remove them from the oven, transfer the potatoes into a large bowl, pour in the saffron garlic mayonnaise over the potatoes and gently mix together until all the potatoes are coated with the mayonnaise, transfer to a shallow bowl and sprinkle with a generous portion of freshly chopped chives, enjoy!