Golden Potatoes & Almonds

A recipe that is good for your muscles as well as your bones, imagine!

I had never tried saffron in any savoury dishes until I made this. But it works really well! Normally, I use it for St. Lucia "lussekatter" the 13th December, I am glad however - that I stumbled upon this recipe *smiles*

You can serve it as lunch, breakfast, or a side with any main you see it fit for really! And even though it features potatoes, it doesn't take long to cook, promise.

Golden Potatoes & Almonds
(Serves 2)

1 tbsp olive oil
A pinch of saffron
1 garlic clove, finely chopped
500g potatoes, finely diced
Fresh parsley, chopped (optional)
500ml vegetable stock (1 cube)
25g almonds

Optionally: Bread for mopping

- Heat oil in a casserole and fry the almonds until they're dark golden. Set aside.

- In the same pan, add the potatoes, and stir for a few minutes. Add the saffron, garlic and parsley (if using), and fry for a minute before adding the stock. Let it simmer for about 10-15 minutes until the potatoes are tender.

- Once the potatoes are done, add the almonds and serve!

Have you ever tried saffron in savoury dishes before, and have any hints and tips for me?

This week has been interesting; some customers at work who had their photo-shoot in one of our rooms insisted that I had a couple of photos taken, despite me not having the best of days having braved the weather on my way to work earlier that morning, but it was something else I suppose, haha!
Now I've got my feet up and am ready for two days off. Tomorrow, I'll be going to a few friends' for a clothes swap, and on Saturday evening I'll be making sure to see some lovely faces too. In between, I'll try and cook up a few tasty dishes and cross my fingers and toes that the weather will get better. It has been brutal the past few days with storms and rain, brrrr!


Original source:
Friske Vegetariske Oppskrifter, p. 233

- Jules