Andalusian Style Spanish Potatoes

Steps

1. Heat a large fry pan with medium heat and add 1/4 cup of extra virgin olive oil.
2. While the oil is heating, cut a slice of baguette about one inch thick. Remove skins from four cloves of garlic and measure out 1/4 cup of blanched almonds.
3. After heating the olive oil for about 2 minutes, add the baguette slice, garlic cloves, and blanched almonds to the pan.
4. Mix the garlic and almonds around continuously and cook them for about 4 minutes or until lightly sautéed. Cook the slice of baguette for 2 minutes per side until golden fried on both sides.
5. Remove the pan from the heat and transfer everything into a mortar, reserving the olive oil in the pan.
6. Add 2 tablespoons of chopped parsley to the mortar.
7. Sprinkle in 1/4 teaspoon of saffron threads.
8. Season with sea salt and use a pestle or food processor to pound down the mixture until a paste forms.
9. Cut three medium-sized potatoes into small pieces, about half an inch thick (1.25 cm).
10. Grab the same fry pan that has the reserved olive oil in it and heat it with medium high heat for about 2 minutes.
11. Add the potato pieces to the heated pan and mix them around until coated in the olive oil.
12. Lightly fry the potatoes for about four minutes to give them some texture.
13. Add the garlic and almond mixture to the pan, season everything generously with sea salt and freshly cracked black pepper, and add 3 cups of cold water (or broth).
14. Give the mixture a gentle mix until everything is evenly combined.
15. Once the water comes to a boil, place a lid on the pan and lower the heat to low medium. Simmer for about 25 minutes.
16. After 25 minutes, remove the lid from the pan.
17. Measure out 1/3 cup of frozen peas and add them into the pan.
18. Give it a quick mix so the peas are evenly distributed.
19. Place the lid back on the pan and cook for about two minutes.
20. Remove the pan from the heat, transfer the potatoes to a serving dish, and sprinkle with finely chopped parsley.