Saffron Potatoes With Almonds

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2 pounds red potatoes, peeled and quartered

1 tablespoon olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 1/2 cups water

1 tablespoon tomato paste

1/8 teaspoon powdered saffron

1 teaspoon paprika

1/4 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

1 (1-ounce) slice country or peasant bread, toasted

2 garlic cloves

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