Almond potatoes with goat's cheese

Name: Almond potatoes with goat's cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4

Side Serves 4 30 min

This is a quick and simple dish a bit like traditional Swiss rostis. For a speedy vegetarian breakfast, lunch or dinner, eat with spinach and a fried egg. Or have these as a side to grilled meat. This can be made with both floury and waxy potatoes: the first gives a more mash-like consistency while and second retains the individual potato strands.

Ingredients

3 large potatoes, peeled
100g flaked almonds
70g goat's cheese, crumbled
2 tbsp Parmesan cheese
3 tbsp olive oil
salt and pepper

Method

Prep time: 10 min

Cooking time: 20 min

Step 1
Keeping the potatoes whole, place in a pan and cover with boiling, salted water and boil for 5-10 minutes, depending on the size.
Step 2
Remove and grate coarsely into a bowl. Stir in the almonds, both cheeses and season well.
Step 3
Heat the oil in a large, non-stick frying pan and drop in spoonfuls of the potato mix, flattening each dollop to a height of about 1 cm with the back of a spoon.
Step 4
Cook for a few minutes over a medium heat until browned and turn over to do the same on the other side.
Step 5
Remove and drain on kitchen paper before serving immediately.

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