Heat oil in a heavy bottomed saucepan
Add the unpeeled garlic and potatoes, season with salt and pepper and cook, stirring frequently for 20 minutes until golden brown
Mix together the butter and saffron (if using) in a bowl until smooth
Remove the potatoes from the pan with a fish slice and drain on kitchen paper
Place potatoes in a serving dish, sprinkle with chopped parsley and thyme and dot with the saffron butter