Vegetarian Vuelta a España: Spanish Potatoes with Saffron, Almonds, & Bread Crumbs

It all began couple years ago on Veggin' with a vegetarian Tour of France, then a vegetarian Giro d'Italia, next a brief dip into a vegetarian Tour of California, now let's tour España.

Over the next couple weeks, I'll be bringing some vegetarian twists on Spanish recipes that will coincide with the 66th running of the Vuelta a España. I will also be posting simultaneously here on Podium Cafe.

We'll talk a little bit more about the race in the days to come, but now it's time for eating.

Legend has it that the first potato arrived in Europe from the "New World" through Spain sometime in the mid-1500's. Since then, Spain has adored the spud featuring it in many classic recipes. This recipe for spanish potatoes is no exception which can be enjoyed as a side dish or part of your tapas presentation.

I was asked, when I announced my intentions to do a vegetarian Vuelta a España, if I'd be featuring saffron. But, of course! Spain is the largest exporter of saffron, so it's only natural I use it in these recipes. Saffron is the bright star of this dish leaving you with that subtle perfumed flower flavor. Don't worry about blowing your budget on this expensive flavoring, just a little bit will do you just right in this recipe.

If you're patient enough, and can stand the wonderful cooking smells from the oven, let these potatoes get nice and crispy in the oven. That little extra time will adds a little smokiness and texture to the potatoes.

Recipe details for Spanish Potatoes with Saffron, Almonds, & Bread Crumbs can be found on Veggin'.