Real Recipes From Real Home Cooks ®

potatoes with almonds

★★★★★ 2
a recipe by
Robin DuPree
Coldspring, TX

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

Ingredients For potatoes with almonds

  • 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
  • pepper to taste

How To Make potatoes with almonds

  • 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.