Summary

Ingredients

• 500 g potato (s), small to medium-sized, waxy
• 1 bunch parsley, smooth
• 3 tablespoon oil, e.g., rapeseed oil or walnut oil
• 50 g almond (s), chopped
• 1 lemon (s), preferably organic, as the peel is also used
• some chilli flakes
• Sea salt, coarse

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Instructions

1. Wash, peel and quarter the potatoes lengthways. Then cook as boiled potatoes.
2. In the meantime, roast the almonds in a dry pan until they are fragrant. Wash and dry the parsley and finely chop the leaves. Wash the lemon with hot water and finely grate approx. 1 tablespoon. Squeeze out one half. Make a thick cream from salt, 1 tablespoon lemon juice, lemon zest, parsley, chopped almonds, chilli flakes and oil. Put these in a serving bowl.
3. When the potatoes are done, drain them and let them evaporate for a few minutes. Then the potatoes are placed in the peel and carefully mixed with the cream.