Hearty Vegan Spanish Potatoes

Thinly coat a 9″ glass pie plate with 1 teaspoon olive oil. Spread potatoes evenly in the dish. Sprinkle generously with salt, pepper, and saffron, breaking up the longer saffron threads. Preheat oven to 375ºF.

In a small skillet, heat 1 tablespoon oil over medium until very hot. Add garlic cloves and almonds, and fry for a few minutes (depending on oil temperature) until golden. Carefully remove to bowl of a food processor.

Heat remaining 2 tablespoons oil in same skillet until very hot, then add bread pieces. Fry, as they sizzle, until golden and slightly crisp. Remove promptly to food processor. Add paprika, salt, pepper, and a splash of boiling water to food processor, and let cool for a couple minutes with the lid off. Grind until a coarse paste forms (see photos in blog post link), adding more water if very dry. Distribute bread mixture evenly over the potatoes.

Pour remaining boiling water (it’s okay if it’s slightly cooled) slowly over potatoes, so the bread mixture isn’t disturbed too much. Place on a rimmed baking tray, cover tightly with foil, and bake 45 minutes. Remove from oven and gently stir, incorporating bread mixture throughout dish. Cover again with foil (loosely is fine) and return to oven for about 20 minutes, until potatoes are tender when pierced with the tip of a paring knife. If desired, preheat broiler and move an oven rack near it, uncover dish, and broil for a few minutes to further brown and crisp the top.

Let stand a few minutes (or more) before serving. The bread will continue to absorb any excess water, forming a gravy-like sauce surrounding potatoes. For color, top with parsley before serving.

Notes:
1. To substitute larger potatoes, cut them into 1- to 2-inch uniform cubes.
2. Yes, saffron is pricey. The flavor is worth it, but if you leave it out, make sure to use smoked paprika, not the “regular” variety.
3. If you don’t have a tea kettle or small saucepan, boil water in the microwave in a liquid measuring cup.
4. The dish does very well when prepared in advance! Fully cook or cook for the first 45 minutes. Bring refrigerated dish to room temperature, reheating in a 300ºF oven if previously fully cooked, or finishing as prescribed in recipe if baked for only the first 45 minutes.
5. Nutrition: The recipe is vegan, as written. Feel free to substitute gluten-free bread to make it gluten-free, but make sure bread is sturdy enough to hold up to frying.

Recipe adapted from Deborah Madison’s The New Vegetarian Cooking for Everyone.