Select a variety of potato that will crisp up; cut into pieces (peel if so desired) and rinse off the starch. Into a non-stick pan with a lid, put the potatoes in and about 1 cup or 250 ml of water and 4 table spoons of olive oil. Bring to the boil and steam off the water and once the water has gone turn the heat down and turn the potatoes every few minutes so they cook evenly in the oil, about 20 more minutes (depending on the size you have cut them to). Once you are pleased with the crispiness, add in 2 or 3 tablespoons of ground almonds, salt and pepper, stir for 2 more minutes or until golden.
This seems pretty straight forward, Ivan. And they look delicious. Never thought of adding the ground almonds like this. Will try and thanks.
ReplyDeleteHello Jim,
ReplyDeleteThank you, I am always looking for that little extra, for maximum taste! It just adds a nuttiness which goes really well with the humble potato ! Needless to say hazelnuts would work too, but it will more pronounced in taste.
Ivan
I love hazelnuts. The other day I used some (flaked) to make a banana chocolate hazelnut cake. It turned out pretty good as it is almost gone!!
DeleteGreat mix of ingredients! Sounds good!
DeleteIvan
These look amazing. I just want to take a bite of one. I have never cooked potatoes like this before and I like the idea of coating them in ground almonds. I sprinkle dried semolina over par-boiled potatoes before roasting them - it adds lots of extra crunch and some subtle sweet nuttiness. (That's Nigella's idea, not mine!)
ReplyDeleteHello Gillian,
DeleteThank you, they are quicker than roast potatoes if you want a treat in a rush, I will have to try the semolina next time. Are you enjoying Nigellissima? (we get BBC 2 here!!)
Ivan