Parsley Potatoes

Tender and creamy Potatoes scrumptiously flavored with a light and zesty Parsley and Almond mixture. 


– ​​2 lbs baby potatoes – 1 C flat-leaf parsley – 1 C curly leaf parsley – 1 ½ C almonds – 1 piece lemon juiced – ¼ C olive oil – ¼ C hot water – 1 tbsp red pepper flakes – ½ tbsp cumin – Salt and pepper to taste

Start by boiling the potatoes whole. Cook until fork-tender, yet firm. When the potatoes are done, let them sit out until they hit room temperature. When at room temperature, cut them in half.

Add all of the remaining ingredients (except the water) to the bowl of a food processor. Wiz them on high, slowly add hot water if needed to get a creamy texture. Try to break the almonds down as much as possible. This may take a full minute.

Gently mix the parsley/almond mixture with the potatoes. Coat the potatoes well. Serve at room temperature.