Summary

Ingredients

• 4 large potato (s)
• 3 tablespoon oil
• 2 tablespoon almond flakes
• liter ⅛ broth
• 0.5 teaspoon ½ salt
• 0.5 ½ bunch parsley

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Instructions

1. Wash and peel the potatoes and cut into 2 cm cubes. Heat the oil and lightly fry the potatoes in it. Add the flaked almonds, brown them and pour the stock over them.
2. Add salt, cook with the lid closed for 15 minutes. Wash the parsley, chop it and add it to the finished potatoes.