Saffron Potatoes with Almonds

Saffron Potatoes with Almonds Recipe
Photo: Randy Mayor


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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.

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.

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.