Spanish Potatoes with Saffron, Almonds, and Bread Crumbs

Preheat the oven to 375 F. Lightly oil a gratin dish that's large enough to hold the potatoes in a single layer. Add the potatoes, season them with salt and pepper, and sprinkle with saffron. Heat the oil in a small skillet over medium heat, tear the bread into pieces, and fry it with the almonds and garlic until golden. Remove the garlic if it gets too dark. Grind the mixture in a food processor with the paprika, adding a little of the boiling water to make it smooth. Season it with salt and pepper, add it to the potatoes, and pour over the remaining liquid. Cover and bake for 45 minutes, then uncover, gently stir the contents of the dish, and continue baking until the liquid has been absorbed and the potatoes are tender, about 20 to 30 minutes. Brown the top under the broiler and garnish with the parsley.