Ingredients:
2 pounds red potatoes, peeled and quartered
1 1/2 cups water
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
1 ounce slice bread, toasted
2 garlic cloves
1 tbsp tomato paste
1 tbsp olive oil
1 tsp paprika
3/4 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp powdered saffron
Preparing:
Preheat oven to 200ºC (400ºF).
Combine potatoes with 1 1/2 tsp olive oil, 1/2 tsp salt and pepper in a baking dish and toss well.
Arrange potatoes in a single layer in dish and set aside.
Bring water to the boil.
Stir in the tomato paste and saffron.
Remove fron heat and set aside for 1 minute.
Pour tomato mixture over the potatoes and sprinkle with paprika.
Cover and bake for 40 minutes.
Uncover potatoes, stir and bake for 25 more minutes.
Process 1 1/2 tsp olive oil, 1/4 tsp salt, almonds and remaining ingredients until well-blended.
Top potatoes with the mixture and serve.
