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Saffron Potatoes with Almonds

  • 5servings
  • 209calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds red potatoes, peeled and quartered

  2. 1 tablespoon olive oil, divided

  3. 3/4 teaspoon salt, divided

  4. 1/4 teaspoon freshly ground black pepper

  5. 1 1/2 cups water

  6. 1 tablespoon tomato paste

  7. 1/8 teaspoon powdered saffron

  8. 1 teaspoon paprika

  9. 1/4 cup slivered almonds, toasted

  10. 1/4 cup chopped fresh parsley

  11. 1 (1-ounce) slice country or peasant bread, toasted

  12. 2 garlic cloves

Instructions Jump to Ingredients ↑

  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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