Baby Potatoes Coated with Almonds
Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
new potatoes
baby |
|
| 2 | tablespoons |
almond oil
|
* |
| 2 | each |
jalapeño pepper
seeded & minced |
*
|
| 2 | tablespoons |
ginger
grated |
|
| ½ | cup |
almonds
ground |
|
| 2 | tablespoons |
cilantro
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
new potatoes
baby |
|
| 3E+1 | ml |
almond oil
|
* |
| 2 | each |
jalapeño pepper
seeded & minced |
*
|
| 3E+1 | ml |
ginger
grated |
|
| 118 | ml |
almonds
ground |
|
| 3E+1 | ml |
cilantro
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Steam potatoes until just tender, about 15 minutes. Set aside.
Combine the oil, peppers, ginger, almonds & cilantro in a large bowl.
Add potatoes & toss until well coated. Season with salt & pepper & sprinkle with lemon juice.
Spear potatoes with cocktail sticks; arrange on a platter. Serve hot, or keep warm in a 250F oven for up to 30 minutes.
*To ground almonds, place blanched almonds in a food processor & pulese until they are reduced to a powder.
