Summary

Ingredients

• 750 g potato (s), waxy
• 50 g almond (s), sliced
• 1 bunch parsley
• 100 g butter
• salt and pepper
• 1 bunch chives

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Instructions

1. Peel, wash and quarter the potatoes and place in salted water. Let cook for about 10 minutes.
2. Chop the herbs and set aside. Meanwhile, drain the butter in a pan and add the almonds. Briefly toast the almonds over medium heat.
3. Drain the potatoes and add them to the pan with the almonds. Sprinkle herbs over the potatoes, season with salt, lightly pepper (fresh from the mill if possible) and turn once or twice, done. Transfer to a large bowl.
4. Very tasty with asparagus or broccoli.