Spicy Potatoes

Directions

1. 1
   Peel the potatoes and then thickly slice and place in a bowl of cold water.
2. 2
   Set aside.
3. 3
   Place a saucepan on medium heat, add olive oil, and proceed to cook the grated onions for about 4 minutes until they are almost melted.
4. 4
   Add the tomato, ginger, paprika, cumin, and garlic to the onions and cook for a further two minutes.
5. 5
   Drain the potatoes from the cold water, and then add them to the saucepan mixture.
6. 6
   Add to that the thinly sliced onions, the bay leaves and the fresh lemon half.
7. 7
   Add the parsley and cilantro and salt (to taste).
8. 8
   Toss all to make sure the potatoes are fully coated.
9. 9
   Add the saffron, and 1 1/2 cups hot water.
10. 10
    Bring to the boil.
11. 11
    Reduce the heat to low and simmer until the potatoes are tender, which should be about 40-45 minutes.
12. 12
    Use a slotted serving spoon to transfer the potatoes to a serving dish cover and keep warm.
13. 13
    Dispose of the lemon.
14. 14
    Add the olives to the liquid that has remained in the saucepan and boil until the pan juices are reduced to a thick sauce.
15. 15
    Adjust the seasoning to taste, and then pour over the potatoes in the serving dish.
16. 16
    Garnish with the 1/2 preserved lemon.