Fill a stock pot half ways with cold water, season generously with sea salt and heat it with a high heat

Cut 12 fingerling potatoes (washed) in half lengthwise

Once the water comes to a boil, add the potatoes into the stock pot and par boil them for 5 to 6 minutes, then drain the potatoes into a colander and let them air dry

Meanwhile, heat a small fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 6 cloves garlic roughly chopped, mix the garlic with the olive oil and saute for 1 minute, then drain the garlic into a sieve with a bowl underneath and set the garlic aside

Add in 1 tsp of dried oregano into the garlic infused olive oil, along with ½ tsp dried thyme and ½ tsp dried rosemary, whisk together

Once the potatoes are fully dry, add them back into the stock pot, along with the olive oil & herb mixture, season with sea salt & black pepper and toss together until well mixed

Transfer the potatoes into a baking tray that´s lined with parchment paper, making sure all the potatoes are cut side down and in a single layer

Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Meanwhile, make the saffron aioli, add in 2 cloves garlic roughly chopped into a mortar, along with ¼ tsp saffron threads, using a pestle pound down until you form a paste, then add in ½ cup mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed

After roasting the potatoes for 35 to 40 minutes, they should be perfectly roasted, remove them from the oven, transfer the potatoes back into the stock pot, add in the reserved sauteed garlic and 2 tbsp finely chopped parsley, toss together until well mixed, serve at once next to the saffron aioli, enjoy!