New potatoes with saffron, garlic and almonds
posted on 16 June 2016 by admin
350g small new potatoes
2 tablespoons olive oil
1 tablespoon fresh breadcrumbs
1 clove garlic, finely chopped
1 tablespoon chopped parsley
saffron threads or 1/2 teaspoon saffron powder
1 tablespoon toasted almonds, roughly chopped
Salt and pepper
Chopped parsley and toasted almonds to finish
Scrub the potatoes well but leave them whole. Heat the oil in a saucepan which will just accomodate the potatoes.
Stir in the breadcrumbs and garlic and fry gently in the oil until golden. Stir in the parsley, saffron and almonds and fry for another minute.
Tip the contents of the pan into the food-processor with a couple of tablespoons of water and process until the mixture is a thick paste. You can do this with a pestle and mortar if you prefer.
Return the mix to the pan, add the potatoes and enough cold water to just cover. Add the paste and give the pot a stir. Bring to the boil, lid and cook gently until the potatoes are tender – about another 15 minutes. Take off the lid and boil rapidly until the sauce is well reduced.
Serve warm, sprinkled with a little more chopped parsley and toasted almonds.