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Boiled potatoes in almond butter with fresh herbs

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Ingredients for 3 servings:

  • 750 g potato(s), waxy
  • 50 g almonds, sliced
  • 1 bunch of parsley
  • 100 g butter
  • salt and pepper
  • 1 bunch of chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nice side dish to schnitzel with asparagus

Peel, wash, and quarter the potatoes, then place them in salted water. Boil for about 10 minutes. Chop the herbs and set them aside. Meanwhile, melt the butter in a pan and add the almonds. Briefly roast the almonds over medium heat. Drain the potatoes and add them to the pan with the almonds. Sprinkle the herbs over the potatoes, season with salt and a little pepper (preferably freshly ground), and toss once or twice. Toss to combine. Transfer to a large bowl. Delicious with asparagus or broccoli.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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