For the oven potatoes:
For the pine nut and saffron butter:
2tbsp of pine nuts
Pinch of saffron threads
1 Small garlic clove
First make the seasoned butter, which can rest in the fridge while the potatoes are baking.
Take some saffron threads and put them into warm milk for some minutes. They'll colour the milk nicely yellow. Crush the pine nuts and garlic. Mix everything together with soft butter and shape into a rod inside of kitchen foil or cling film. Refrigerate for at least 30 minutes. Please note: Consume the butter within couple of days.
All you have to do for the oven potatoes is to take some potatoes, wash and cut them in half or quarter. Then they can be placed on a baking tray and brushed with oil. Sprinkle cayenne pepper and salt on the potatoes and bake them for about one hour at 170C until they have a crispy exterior and soft interior. Regulate the heat during the baking if the oven is too hot.