potatoes with almonds
(2 ratings)
This is one recipe that I could not stop eating, and it will be a family favorite for futures to come. I altered the recipe slightly by adding bacon and spinach to the ingredients, but I have to say that the turmeric cream and almonds make this recipe so delicious.
(2 ratings)
Ingredients For potatoes with almonds
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1 lbof 1/4 inch, peeled and sliced potatoes
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1 Tbspbacon grease, or vegetable oil
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6slices of cooked, and crumbled, bacon/optional
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1red onion, sliced thinly with mandolin
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4garlic cloves, minced/recipe called for (1)
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1/2 calmonds, slivered
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1/2 tspturmeric, ground
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5 ozmixed organic spinach and arugula leaves/recipe calls for 4 1/2 ounces of arugula leaves
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1 1/4 cheavy cream
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1 tspsalt
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pepper to taste
How To Make potatoes with almonds
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1Cooked the slices potatoes in a pan of boiling water for 10 minutes. Drain them thoroughly.
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2Cook the bacon in a skillet, then drain, cool, and crumble into small pieces. Use 1 Tablespoon of the reserved grease fat, and add the onion and garlic to the skillet. Cook over a medium heat, stirring frequently for 3-4 minutes.
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3Add the almonds, turmeric, and potatoes into the skillet and begin to salt and pepper slowing while incorporating the seasonings into the mixture. Stir constantly for 2-3 minutes and then stir in the spinach and arugula leaves allowing to cook for a few more minutes.
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4Transfer the potatoes and almond mixture into a shallow ovenproof dish. Pour in the heavy cream over the top and season more if needed.
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5Cook in a preheated oven, at 375F, for 20 minutes, or until the potatoes are cooked thoroughly. Serve immediately.
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