Saffron Potato & Almond Casserole
Saffron Potato and Almond Casserole recipe
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
|
|
|
salt and black pepper
|
*
|
||
|
saffron threads
|
*
|
||
| 2 | tablespoons |
olive oil
|
|
| 1 | slice |
white bread
|
|
| ½ | cup |
almonds
blached, chopped |
*
|
| 2 | large |
garlic cloves
|
*
|
| 1 | teaspoon |
paprika
|
|
| 1 | cup |
water
boiling |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
saffron threads
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | slices |
white bread
|
|
| 118 | ml |
almonds
blached, chopped |
*
|
| 2 | large |
garlic cloves
|
*
|
| 5 | ml |
paprika
|
|
| 237 | ml |
water
boiling |
|
| 15 | ml |
parsley leaves
chopped |
|
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.
