Saffron Potatoes with Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 pounds red potatoes, peeled and quartered |
1 tablespoon olive oil, divided |
3/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups water |
1 tablespoon tomato paste |
1/8 teaspoon powdered saffron |
1 teaspoon paprika |
1/4 cup slivered almonds, toasted |
1/4 cup chopped fresh parsley |
1 (1-ounce) slice country or peasant bread, toasted |
2 garlic cloves |
Directions:
1. Preheat oven to 400°.
2. Combine potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper in a 13 x 9-inch baking dish; toss well. Arrange potatoes in a single layer in dish; set aside.
3. Bring water to a boil. Stir in tomato paste and saffron; remove from heat, and let stand 1 minute. Pour tomato mixture over potatoes. Sprinkle with paprika. Cover and bake at 400° for 40 minutes. Uncover potatoes; stir. Bake an additional 25 minutes or until tender.
4. Combine 1 1/2 teaspoons oil, 1/4 teaspoon salt, almonds, and remaining ingredients in a food processor; process until well-blended. Top potatoes with almond mixture; toss gently.
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