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If you like potato dishes, you’ll love this Spanish potato recipe with saffron, almonds, and bread crumbs.
|Directions||Preheat oven to 375.
Lightly oil the gratin dish, arrange potatoes in a single layer, season with salt, pepper, and saffron.
In the frying pan, heat oil over medium heat, add bread, almonds, and garlic, and sauté until golden. Process in food processor with paprika and a bit of the stock until smooth.
Sprinkle mixture over potatoes, then pour remaining stock on top.
Cover and bake 45 minutes, gently stir, and continue baking, uncovered, 20-30 minutes, until liquid is gone and potatoes are cooked. Place under broiler for a moment until brown, sprinkle with parsley, and serve.
|Notes||Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.|
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Laura K. Lawless
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