Saffron Potatoes with Almonds

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

Preparation

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.