POTATOES WITH ALMOND & CREAM

By Sube

Ingredients

• 2 large potatoes, unpeeled and sliced
• 1 tbsp vegetable oil
• 1 red onion halved and sliced
• 1 garlic clove, crushed
• 1/2 cup flaked almond
• 1/2 tsp numeric
• 1-1/4 cup heavy cream
• 4-1/2 ounces arugula
• Salt & Pepper

Preparation

Step 1

Cook the sliced potatoes in a saucepan of boiling water for 10 minutes. Drain thoroughly.

Heat the vegetable oil in a skillet and cook the onion and garlic for 3-4 minutes, stirring frequently.

Add the almonds, turmeric, and potato slices to the skillet and cook for 2-3 minutes, stirring constantly. Stir in the arugula.

Transfer the potato and almond mixture to a shallow ovenproof dish. Pour the heavy cream over the top and season with salt and pepper.

Coo in a preheated oven at 357F for 20 minutes, or until the potatoes are cooked through. Serve as an accompaniment to broiled meat or fish dishes.

Note: If arugula is unavailable, use the same quantity of trimmed baby spinach instead.
For Almond, you can use unsalted peanuts or cashews