Potatoes in sauce


  • potatoes – 70 oz / 2 kg
  • 4-5 almonds
  • 1 loaf of bread
  • pinch of saffron
  • 3 tablespoons oil
  • 2 cloves of garlic
  • parsley
  • salt and black pepper


  1. Peel carefully the potatoes, wash them, and slice them. Put the potato slices in a saucepan.
  2. In small frying pan heat the oil and brown the garlic cloves, peeled almonds, the parsley and the loaf of bread which is cut into cubs.
  3. Remove the mixture and pound it in a wooden vase or use chopper in order to mix it very well. Add a pinch of saffron and mix.
  4. Add the rested oil to the potato slices in the saucepan and stew slightly.
  5. Add some warm water to the mixture of bread, parsley, almonds, garlic and saffron to have thick mess. Add the mess to the potatoes.
  6. Pour in warm water in the saucepan to cover the potatoes. Add salt and black pepper and stew until the potatoes are cooked.

You can serve the dish with white whine. You can also sprinkle some fresh parsley on the dish.

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