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Almond potatoes with goat's cheese recipe image

Print Almond potatoes with goat's cheese

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.


  • 3 large potatoes, peeled
  • 100g flaked almonds
  • 70g goat’s cheese, crumbled
  • 2 tbsp Parmesan cheese
  • 3 tbsp olive oil
  • Salt & pepper


  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.
  2. Remove and grate coarsely into a bowl. Stir in the almonds, both cheeses and season well.
  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.
  4. Cook for a few minutes over a medium heat until browned and turn over to do the same on the other side.
  5. Remove and drain on kitchen paper before serving immediately.
want to cook with fresh ingredients? try one of our award winning veg boxes