Recipe by Cooking Light November 1999


Credit: Randy Mayor

Recipe Summary test

5 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

209 calories; calories from fat 25%; fat 5.7g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.9g; protein 5.3g; carbohydrates 35.9g; fiber 3.8g; iron 2.1mg; sodium 397mg; calcium 40mg.