diner / Plat / Bio / Vegan / Végétarien
Potatoes with roasted almond butter
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Preparation tips
30 minutes
2
Very easy
- 2 big potatoes
- 5 cl olive oil
- 1 tsp roasted whole almond butter
- 1 tsp garlic powder
- 1 tsp paprika
- 1 pinch of salt
- Wash, peel and cut the ends of the potatoes to obtain a rectangle.
- Cut slices about 8mm thick
- Place a slice between 2 wooden sushi chopsticks. Cut widthwise.
- Turn over and cut across the width as well but at an angle to be able to form the accordion.
- Repeat the process until you run out of potatoes.
- Mix the olive oil, almond butter, garlic, paprika, salt and pepper in a bowl.
- Place the slices on a wire rack lined with baking paper before brushing them with the mixture prepared in the bowl.
- Place in the oven for 30 minutes, flipping halfway through.
- It's done when the potatoes begin to brown on top.
PERL'AMANDE PRODUCTS
USED IN THIS RECIPE
