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Prep Time
10 mins
Total Time
25 mins
Serves 8


1 bag
yellow petites potatoes, scrubbed and halved
907 g
1/4 cup
sliced almonds
60 mL
3 tbsp
unsalted butter
45 mL
1/4 cup
chopped fresh flat leaf parsley
60 mL
2 tbsp
chopped fresh thyme
30 mL
lemon, zested + 1 tbsp (15 mL) lemon juice
1/2 tsp
2 mL


Step 1
Cover potatoes with salted water in a saucepan and bring to a simmer. Cover with lid and steam until just fork-tender, about 12 to 15 min. Meanwhile, toast almonds in a large, dry skillet over medium heat, tossing occasionally, until golden brown, about 5 min. Remove almonds from skillet and set aside.
Step 2
Add butter to skillet and swirl over low heat until butter stops frothing and turns a light brown colour, about 25 sec. Remove from heat and add herbs, lemon zest, lemon juice and toasted almonds. Mix well. Add drained potatoes, toss gently to coat and season with salt.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
6 g
Saturated Fat:
3 g
19 g
3 g
10 mg
3 g
150 mg