Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 1 slice french-style bread, about 1/4" thick

  3. 12 blanched almonds

  4. 2 cloves garlic, peeled

  5. 1 sprig parsley

  6. 1/4 tsp saffron (optional!)

  7. white pepper (black will work)

  8. 1 cup water

  9. 5 medium potatoes, peeled and cubed

  10. 1 cup chicken broth

  11. salt

  12. 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.


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