Spain's Best-Kept Potato Recipe | Patatas en Salsa de Almendras

Ingredients

• 5 tbsp extra virgin olive oil (75 ml)
• 2 slices baguette (1 inch / 2.50 cm thick each)
• 4 cloves garlic
• 1/4 cup blanched almonds (30 grams)
• 3 potatoes (1.5 lbs / 750 grams)
• 1/4 tsp saffron threads
• 1 large egg
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. 1

   Cut the potatoes (peeled) into bite size pieces that are 2 cm thick (3/4 inch) and peel the cloves of garlic

2. 2

   Heat a large fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

3. 3

   After a couple of minutes, add in the slices of baguette, cloves of garlic and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside

4. 4

   Using the same pan with the same heat, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, then mix every 1 to 2 minutes

5. 5

   In the meantime, add the slices of fried baguette, garlic and almonds into a tall plastic cylinder, along with 1/2 cup of water (120 ml) and a pinch of sea salt, using a hand blender mix the ingredients until you get a thick puree

6. 6

   After frying the potatoes for 5 to 6 minutes and they're lightly golden fried, add in the almond puree and season everything with sea salt & black pepper, gently mix together, then add in enough water to just barely cover the potatoes, add in the saffron and raise to a high heat

7. 7

   When it comes to a boil, place a lid on the pan and lower to a low-medium heat, make sure to gently shake the pan once in a while, as this will help thicken the liquid to end up with a creamy sauce

8. 8

   In the meantime, heat a small fry pan with a medium heat and add in 1 tbsp (20 ml) extra virgin olive oil, after a couple of minutes crack in the egg, fry the egg until it's well done, then transfer over a cutting board and finely chop it

9. 9

   About 15 minutes after placing the lid on the pan the potatoes should be cooked through, you can always pierce them with a toothpick, for the final step, add in the chopped fried egg, gently shake the pan so everything is well mixed and then remove from the heat

10. 10

    Transfer into a large serving dish and garnish with fresh parsley, enjoy!