These Spanish Potatoes in Almond Sauce are Spain’s Best-Kept Potato Recipe. They’re packed with flavors, easy to make and done in a little over 30 minutes. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish and a salad.
To make this recipe, I used yukon gold potatoes. Important to use potatoes here that are a bit more waxy than starchy, as they hold their shape better. You can also use new potatoes, golden delight or even red potatoes.
To make the almond puree, I used a hand blender. You can also use a food processor, stand-up blender or even a nutribullet. Either way, I used raw blanched almonds, but almonds with skins can also be used if you like.
TIPS & TRICKS to Make this Recipe: Once the potatoes are boiling with the almond puree, important to shake the pan once in a while, as this will help thicken the liquid and result in a creamy sauce. These potatoes will last up to 3 to 4 days in the fridge and up to 3 months in the freezer.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
GOLDEN SAFFRON
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make Spain’s Best-Kept Potato Recipe
Spain's Best-Kept Potato Recipe | Patatas en Salsa de Almendras
Ingredients
- 5 tbsp extra virgin olive oil 75 ml
- 2 slices baguette 1 inch / 2.50 cm thick each
- 4 cloves garlic
- 1/4 cup blanched almonds 30 grams
- 3 potatoes 1.5 lbs / 750 grams
- 1/4 tsp saffron threads
- 1 large egg
- sea salt & black pepper
- fresh parsley for garnish
Instructions
-
Cut the potatoes (peeled) into bite size pieces that are 2 cm thick (3/4 inch) and peel the cloves of garlic
-
Heat a large fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil
-
After a couple of minutes, add in the slices of baguette, cloves of garlic and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside
-
Using the same pan with the same heat, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, then mix every 1 to 2 minutes
-
In the meantime, add the slices of fried baguette, garlic and almonds into a tall plastic cylinder, along with 1/2 cup of water (120 ml) and a pinch of sea salt, using a hand blender mix the ingredients until you get a thick puree
-
After frying the potatoes for 5 to 6 minutes and they're lightly golden fried, add in the almond puree and season everything with sea salt & black pepper, gently mix together, then add in enough water to just barely cover the potatoes, add in the saffron and raise to a high heat
-
When it comes to a boil, place a lid on the pan and lower to a low-medium heat, make sure to gently shake the pan once in a while, as this will help thicken the liquid to end up with a creamy sauce
-
In the meantime, heat a small fry pan with a medium heat and add in 1 tbsp (20 ml) extra virgin olive oil, after a couple of minutes crack in the egg, fry the egg until it's well done, then transfer over a cutting board and finely chop it
-
About 15 minutes after placing the lid on the pan the potatoes should be cooked through, you can always pierce them with a toothpick, for the final step, add in the chopped fried egg, gently shake the pan so everything is well mixed and then remove from the heat
-
Transfer into a large serving dish and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Golden Saffron I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Jayne
Looks so delish!
09 . Jun . 2024Spain on a Fork
Thank you! Much love 🙂
10 . Jun . 2024