Simmer smashed garlic, 1 tablespoon olive oil and butter in a small saucepan over low heat until ingredients are blended.
Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to cut completely through potato.
Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425F oven, until exterior is crispy and interior is soft.
While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a tablespoon of oil over each baked potato and serve.
Paul Kahan, Chef-Owner Blackbird, avec, Big Star, and The Publican Chicago, Ill.