Add your diced potatoes (size does not matter since we will be mashing them later) to a small saucepan along with 4 out of the 6 garlic cloves, the saffron and a healthy pinch of salt. Add enough broth or water to cover. Don’t add it all at once, as we don’t want excess liquid. Bring this up to a boil and reduce to a simmer. Keep an eye on the level of liquid and add as needed until the potatoes are fully cooked, about 10 minutes). Remove from the heat and let cool to room temperature.

Finely mince the 2 remaining cloves of garlic and add to the cooled potato mixture. In the same saucepan, use a whisk to mash the potatoes until very smooth.

Lightly beat 2 egg yolks and slowly whisk into the garlicky potato mixture.

In a steady stream, whisk in enough olive oil until you get a smooth, creamy texture. Add more or less olive oil depending on what consistency you’re looking for. I ended up using almost a full cup.

Now taste your rouille and season with salt and pepper (preferably white pepper for aesthetics but black is fine).

Add in a splash of lemon juice at the end, if you like!