Peel the potatoes and cut into medium-sized cubes. Boil the potato cubes in a saucepan with a little water and salt.
Next to it, heat some butter in a small coated pan and slowly roast the flaked almonds in it until they get color. Add the parsley finely chopped to the almond flakes and sauté briefly.
When the potatoes are about to finish cooking, pour off the excess water and place the potatoes back on the stove (reduce the temperature significantly), add the remaining butter and the almond-parsley mixture.
Put the lid on the pan and pull everything for a few minutes, or let it cook and then serve.
These potatoes are a tasty accompaniment to pan-fried foods and salads.
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