Roast Almond Potatoes
If you love roast potatoes which are gorgeously golden with a super, crispy crust and a soft melting centre, then you will love these! Made rather like traditional roast potatoes, but cooked in olive oil, the addition of ground almonds, ensures that when you eat these wedges, you will be in crispy crunchy, roast potato heaven!
Lyngen Lodge
I came across this idea when they were served at a meal during our trip to Lyngen Lodge, last April. They were a side dish with my favourite dinner, ‘Baked halibut, almond potatoes, apple, fennel and dill salad, broccolini and butter sauce‘. The crispy, crunchy potatoes really complemented the sweet, firm halibut and were outstanding when dipped in the Norwegian Butter Sauce.
At Lyngen Lodge 
With halibut
How else can I serve these crispy beauties?
They would make a wonderful accompaniment to many meals however, and would be excellent served with dips, a Chilli Con Carne or its vegetarian cousin, Vegetarian Lentil Chilli with Black Beans, Sweetcorn and Chickpeas
How to make Roast Almond Potatoes
Collect all your ingredients together:
- peeled potatoes, such as Maris Piper or King Edwards, cut into wedges
- fine salt
- olive oil
- ground almonds
- grinding of sea salt and freshly ground black pepper
Now make these crispy beauties:
- Peel the potatoes and slice into wedges. Cover with cold water, bring to the boil, add the salt and simmer for 5 minutes
- Use a sieve or colander to drain and then, leave in the sieve for 5 minutes to steam dry.
- Add some olive oil, the ground almonds and salt and pepper and toss well, ensuring that all the potatoes are covered in a thin layer of oil and the ground almonds.
- Spread out on baking sheet and drizzle with another tablespoon of olive oil.
- Roast in a pre-heated oven for 20 minutes.
- Toss the potatoes and continue to cook for a further 20 minutes, or until soft in the centre, golden brown and crispy.
- Serve immediately.
Ingredients 
1, 2, Peel, slice, cook drain 
3 Add oil, almonds, seasoning 
4 Spread on baking sheet 
5 Cook 20 mins, toss 
6 Cook further 20 mins
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Roast Almond Potatoes
If you love roast potatoes which are gorgeously golden with a super, crispy crust and a soft melting centre, then you will love these! Made rather like traditional roast potatoes, but cooked in olive oil, the addition of ground almonds, ensures that when you eat these wedges, you will be in crispy crunchy, roast potato heaven!
Ingredients
- 800g peeled potatoes, such as Maris Piper or King Edwards, cut into wedges (800g is peeled weight)
- 1½ teaspoons fine salt
- 4 tablespoons olive oil
- 2 tablespoons ground almonds
- grinding of sea salt
- freshly ground black pepper
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to fan oven 200°C /220°C/425°F/Gas 7
-
Peel the potatoes and slice into wedges. Cover with cold water, bring to the boil, add the salt and simmer for 5 minutes.
-
Use a sieve or colander to drain and then, leave in the sieve for 5 minutes to steam dry.
-
Tip back into a dry saucepan and add 3 tablespoons olive oil, the ground almonds and salt and pepper and toss well, ensuring that all the potatoes are covered in a thin layer of oil and the ground almonds.
-
Spread out on baking sheet and drizzle with another tablespoon of olive oil.
-
Roast in a pre-heated oven for 20 minutes.
-
Toss the potatoes and continue to cook for a further 20 minutes, or until soft in the centre, golden brown and crispy.
-
Serve immediately.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board, potato peeler and knife
- large saucepan
- sieve or colander
- baking tray, large enough for the potatoes to be in a single layer
How can I serve these?
I came across this idea when they were served at a meal during our trip to Lyngen Lodge, last April. They were a side dish with my favourite dinner, ‘Baked halibut, almond potatoes, apple, fennel and dill salad, broccolini and butter sauce‘. The crispy, crunchy potatoes really complemented the sweet, firm halibut and were outstanding when dipped in the Norwegian Butter Sauce.
They would also make a wonderful accompaniment to many meals, and would be excellent served with dips, a Chilli Con Carne or its vegetarian cousin, Vegetarian Lentil Chilli with Black Beans, Sweetcorn and Chickpeas
