Thanksgiving Saffron Potatoes with Almonds


2 pounds of peeled and quartered red potatoes
1 1/2 cups water
1/4 cup toasted almonds
1/4 cup chopped fresh parsley
1 ounce slice toasted bread
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


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.

Bring water to the boil.
Add tomato paste and saffron to boiling water.
Remove from heat and set aside for 1 minute.
Pour tomato mixture over 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.

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