Rustic Spanish Potatoes

Wednesday, April 4, 2018

I have been craving different flavors lately, and spicy flavors at that.  Alex and I went to this hot sauce store at the Farmer's Market called Light My Fire, and it got me craving spicy foods. I've always been a fan of regional cooking, and have tried my hand at a lot of French, English and Scandinavian recipes, but sometimes you need a little extra kick.  I stumbled upon a recipe for Spanish Potatoes and I knew I had to give it a shot.  The results were so good that I definitely am going to put this on my rotation.  I love roasted potatoes (or anything to do with potatoes really), so this one is good for when I'm feeing a little extra creative and have a little more time to spend.  They aren't time consuming to make, but they are a bit more involved than my famous salt, pepper, dill and olive oil potatoes that I make frequently (pretty sure Alex is sick of them).

It was my first attempt at making these, and I was really pleased with them after.  I made a variation of Ropa Vieja to go with them, and while it was delicious, I think I can make it even better! So that recipe will come soon.  Anyhow, enough with my life story, here's the recipe:


2 large garlic cloves, minced
4 or 5 potatoes, cut roughly in uniform bite size (use your best judgement)
freshly ground black pepper
1 tsp smoked paprika
2 pinches saffron threads
sea salt
olive oil
1 2/3 cup water
1/2 cup almonds
1 piece white bread, cut into small cubes
parsley to garnish (optional)

Lightly coat a baking dish with olive oil, then add in potatoes and season with salt, pepper and saffron. Stir until evenly coated.  Bring water to a boil in a separate pot.

Preheat oven to 375.

In a skillet, heat olive oil then add in almonds, bread chunks and garlic and cook until slightly brown. Transfer to a food processor and process with paprika, salt, pepper, and enough of the boiling water to make a paste.  Pour this mixture over the potatoes evenly, then pour the rest of the water on them slowly, making sure not to wash off the break mixture.  Pop in the oven for about 40 minutes, then remove, stir, and put back for another 20.  Potatoes are done when a nice red gravy forms in the bottom of the pan, and the potatoes are easily pierced with a fork.  Remove from the oven and allow to cool, as the sauce will thicken upon standing.

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