Potatoes In Garlic And Almond Sauce Recipe

1 slice french-style bread, about 1/4" thick

12 blanched almonds

2 cloves garlic, peeled

1 sprig parsley

1/4 tsp saffron (optional!)

white pepper (black will work)

1 cup water

5 medium potatoes, peeled and cubed

1 cup chicken broth

salt

Heat the oil in a medium skillet. Fry the bread, almonds, garlic and parsley until golden. If the almonds brown quickly, remove them first. Place in a processor or blender, reserving the oil. Add the saffron and pepper to the processor and beat until a paste forms. With the motor running, gradually add the water. Place the potatoes in a saucepan. Pour the mixture from the processor over them, adding the reserved cooking oil and the broth. Season with salt and stir. Cook over a medium flame, uncovered, until the potatoes are tender.