2 lb Potatoes
Salt and pepper
Saffron threads (several
-pinches)
2 tb Spanish or other fragrant
-virgin olive oil
1 Slice dense white bread
1/2 c Almonds, blanched; roughly
-chopped
2 lg Garlic cloves
1 ts Paprika
1 c ;water; boiling
1 tb Pasley; chopped, for garnish
Preheat oven to 375 degrees. Peel potatoes (leave skins on if
thepotatoes were organically grown). Cut into large chunks and place
in a baking dish large enough for potatoes to form a single layer.
Season with salt and pepper and sprinkle with saffron.
In a skillet, heat oil. Tear bread in pieces and fry with almonds and
garlic until golden, about 5 minutes.
Remove garlic if it gets too dark. Grind bread-almond mixture with a
mortar and pestle or in a food processor with a little boiling water
until fairly smooth, then stir in paprika and season with salt and
pepper.
Add bread-almond mixture to the potatoes, along with remaining water.
Cover dish with foil and bake 45 minutes. Remove foil, stir contents
and continue baking until liquid has been absorbed and potatoes are
tender. Broil to brown the top. Garnish with parsley.
Serves 4.
Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol;
590 mg sod; 7 g fiber;vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Yields
4 Servings