Saffron Potatoes with Almonds

Photo: Randy Mayor

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 25%
  • Fat: 5.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.3g
  • Carbohydrate: 35.9g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 397mg
  • Calcium: 40mg


  • 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


  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.
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