Potatoes with Almonds
Though incredibly simple in nature this oven-baked potatoes and almond dish can be used to originally accompany a meat or fish dish, or, complimented with a fresh green salad with a light dressing, become a perfect lunch!
- 1450 gr potatoes,pilled and thinly sliced
- 1450 gr ground almonds,ground
- 1 onion, minced
- 2 slices bread, cut in cubes of 1 cm x 1 cm
- 2 cloves garlic,minced
- 1 tsp saffron
- 1 bay leaf
- a touch of powdered cloves
- buttered breadcrumbs
- olive oil for frying
- freshly ground black pepper
Preheat oven to 190°C
Fry the cubed bread in the oil with the garlic, bay leaf and minced onion.
Mix with the ground almonds and mix all together with the saffron, seasoning well.
Place the potatoes in a well greased casserole in layers, seasoning as you go along, and pour the almond mixture over them. Moisten with a little milk if necessary.
Add sufficient boiling water to cover the potatoes. Sprinkle with salt, pepper and cloves and buttered breadcrumbs.
Bake in the oven until tender and brown.