2 tbsp sherry vinegar
1 thin slice French or Italian bread
3 tbsp chopped garlic
1/2 cup extra virgin olive oil
10 blanched almonds
2 tbsp Italian (flat leaf) parsley
1/4 tsp saffron
Crushed black pepper
2 bay (laurel) leaves
1 cup water
6 medium potatoes, peeled and cubed
Salt to taste
Heat oil in a skillet. Fry the bread, garlic and almonds until golden. Add the parsley. If the almonds start to get brown, remove from the oil. Place in a food processor to make a paste. Reserve the oil. (Instead of a food processor, a mortar and pestle can be used to do the "majado." Add the saffron, vinegar, salt and pepper. Process until well blended.
Place the potatoes in a pan and cover with cold water. Pour the processed mixture over the potatoes and add the oil. Add more salt if desired and stir well. Cook until the potatoes are tender, over medium-low heat, uncovered.
Recipe courtesy of Spain GourmeTour magazine.