VCE: Spanish Potatoes With Saffron, Almonds, And Bread Crumbs

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* Exported from MasterCook *

 

Spanish Potatoes With Saffron, Almonds, And Bread Crumbs

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 285

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Yellow Finn or boiling potatoes

peeled and quartered

Salt and freshly milled pepper

2 pinches saffron threads

3 tablespoons olive oil -- preferably Spanish

1 slice white country-style bread

1/2 cup blanched almonds -- roughly chopped

2 large garlic cloves -- unpeeled

2 cups boiling water or Herb and Garlic Broth

(see separate recipe)

1 teaspoon paprika

1 tablespoon chopped parsley

 

SERVES 4

 

The flavors here are succulent, but be sure to use skinned almonds and

white rather than whole wheat bread to avoid giving this good dish a dingy

brown appearance.

 

Preheat the oven to 375F. Lightly oil a gratin dish that's large enough to

hold the potatoes in a single layer. Add the potatoes, season them with

salt and pepper, and sprinkle with the saffron.

 

Heat the oil in a small skillet over medium heat, tear the bread into

pieces, and fry it with the almonds and garlic until golden. Remove the

garlic if it gets too dark. Grind the mixture in a food processor with the

paprika, adding a little of the boiling water to make it smooth. Season it

with salt and pepper, add it to the potatoes, and pour over the remaining

liquid. Cover and bake for 45 minutes, then uncover, gently stir the

contents of the dish, and continue baking until the liquid has been

absorbed and the potatoes are tender, about 20 to 30 minutes. Brown the

top under the broiler and garnish with the parsley.

 

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