Tender and creamy Potatoes scrumptiously flavored with a light and zesty Parsley and Almond mixture. This simple-to-make yet delicious potato recipe makes a fantastic appetizer or side dish for any occasion.
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.
Notes
Add salt to the water before boiling the potatoes. This will give the potatoes a boost of flavor.
After boiling, pat your potatoes dry with a paper towel to remove any excess water. This will ensure that the coating mixture clings to the potatoes and it does not become soggy.
If you don’t have any baby potatoes on hand, you can use ordinary potatoes instead. Slice them into small bite-size pieces.
Add the hot water a spoonful at a time and mix to check if the consistency is correct before adding more. You should have a thick yet spreadable mixture that cloys to the potatoes well.