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Saffron Potatoes with Almonds

Photo: Randy Mayor
Yield 5 servings (serving size: 1 cup)

Ingredients

  • 2 pounds red potatoes, peeled and quartered
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups water
  • 1 tablespoon tomato paste
  • 1/8 teaspoon powdered saffron
  • 1 teaspoon paprika
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup chopped fresh parsley
  • 1 (1-ounce) slice country or peasant bread, toasted
  • 2 garlic cloves

Nutrition Information

  • calories 209
  • caloriesfromfat 25 %
  • fat 5.7 g
  • satfat 0.7 g
  • monofat 3.7 g
  • polyfat 0.9 g
  • protein 5.3 g
  • carbohydrate 35.9 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 397 mg
  • calcium 40 mg

How to Make It

  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.