Saffron Potato & Almond Casserole
Submitted by Torroweep
Saffron potato and almond casserole, a rustic Spanish-style side with golden threads, toasted almonds, and a garlic-bread crumb that thickens into a silky sauce as it bakes.
YIELD
10 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsSpanish kitchens have been turning humble potatoes into something special for centuries, and this casserole is a beautiful example. Saffron threads bloom into the cooking liquid, staining the potatoes a deep amber while perfuming the whole dish with that distinctive honeyed, slightly grassy aroma.
The magic move here is the picada, the fried bread and almond paste that gets ground with garlic and paprika. It melts into the bake and thickens the liquid into a velvety, nutty sauce that clings to every chunk of potato.
Fry the bread and almonds just until deeply golden, not brown, so they grind into a smooth paste without bitterness. Pull the garlic early if it looks like it’s racing ahead. Finishing under the broiler gives you those craggy, caramelized peaks that make this side disappear fast.
Chef Tips
- Bloom saffron in a tablespoon of warm water before adding for stronger color and flavor extraction.
- Yukon Gold or waxy potatoes hold their shape better than russets in this long bake.
- The picada can be made a day ahead and refrigerated.
- Smoked paprika brings deeper, woodsy notes if you want to push the flavor further.
Variations
- Stir in a handful of frozen peas during the last 15 minutes for color and sweetness.
- Swap almonds for hazelnuts for a richer, more Catalan feel.
- Add a splash of sherry vinegar to the picada for a brighter, tangier finish.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Peel potatoes.
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.
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.
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