Potatoes with Almonds

Robin DuPree

By
@robdupree

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.


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Ingredients

1 lb
of 1/4 inch, peeled and sliced potatoes
1 Tbsp
bacon grease, or vegetable oil
6
slices of cooked, and crumbled, bacon/optional
1
red onion, sliced thinly with mandolin
4
garlic cloves, minced/recipe called for (1)
1/2 c
almonds, slivered
1/2 tsp
turmeric, ground
5 oz
mixed organic spinach and arugula leaves/recipe calls for 4 1/2 ounces of arugula leaves
1 1/4 c
heavy cream
1 tsp
salt
pepper to taste

Directions Step-By-Step

1
Cooked the slices potatoes in a pan of boiling water for 10 minutes. Drain them thoroughly.
2
Cook 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.
3
Add 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.
4
Transfer the potatoes and almond mixture into a shallow ovenproof dish. Pour in the heavy cream over the top and season more if needed.
5
Cook in a preheated oven, at 375F, for 20 minutes, or until the potatoes are cooked thoroughly. Serve immediately.

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