potatoes with almonds, arugula & cream
(1 RATING)
You can use other nuts, such as cashews or unsalted peanuts. You can also substitute spinach for the arugula.
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prep time
30 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 2 large potatoes, unpeeled & sliced
- 1 tablespoon canola oil
- 1 - red onion, halved and sliced
- 1 clove garlic, crushed
- 1/2 cup sliced almonds
- 1/2 teaspoon turmeric
- 1-1/4 cup heavy cream
- 4-1/2 ounces arugula or spinach
- - salt & pepper to taste
How To Make potatoes with almonds, arugula & cream
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Step 1Cook the sliced potatoes in a saucepan of boiling water for 10 minutes. Drain thoroughly. Heat the oil in a skillet & cook the onion & garlic for 3-4 minutes stirring frequently.
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Step 2Add the almonds, turmeric & potato slices to the skillet and cook for 2-3 minutes , stirring constantly. Stir in the arugula. Transfer the potato mixture to a shallow ovenproof dish. Pour the heavy cream over the top & season with salt & pepper.
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Step 3Cook in a preheated oven at 375^ for 20 minutes, or until the potatoes are cooked through. Good served with any meat or fish dishes.
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Potatoes
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