Spanish Potatoes

• large baking dish w/ lid or aluminum foil
• small frying pan
• wooden spoon
• food processor

• 2 pounds boiling potatoes, peeled and cut in quarters
• salt
• pepper
• 2 pinches saffron
• 3 T olive oil
• 1 slice white bread, torn into pieces
• ½ c blanched almonds, chopped
• 2 large cloves garlic
• 1 t paprika
• 2 c boiling vegetable stock or water
• 1 T parsley, chopped

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.

Adapted from Vegetarian Cooking for Everyone (read my review).

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