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🍽️ Crunchy Nuts-Crusted Potatoes with Horseradish Dip

587 kcal · 30 min · 4 servings

Ingredients

• 1 kg young potatoes (small)
• 50 g mixed nuts
• 3 tbsp butter
• salt
• 1 tsp paprika powder (sweet)
• parsley (for garnishing)
• 0.25 l vegetable broth
• 200 g whipping cream
• 5 tbsp horseradish (freshly grated)
• 3 tbsp butter (cold)
• salt

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Bring plenty of water to a boil and add some salt.
3. 3. Cook the potatoes in this salted water for 15 to 20 minutes.
4. 4. Drain the cooking water.
5. 5. Let the potatoes steam dry for a short moment.
6. 6. Grate the nuts finely.
7. 7. Add the broth and the cream to a pot.
8. 8. Heat the mixture in the pot.
9. 9. Simmer the liquid until it has reduced to about half its original volume.
10. 10. Stir the horseradish into the reduced sauce.
11. 11. Cut the cold butter into small pieces.
12. 12. Stir the butter pieces into the sauce.
13. 13. Set the sauce aside.
14. 14. Heat some butter in a non-stick frying pan.
15. 15. Fry the potatoes in the pan until they are browned on all sides.
16. 16. Mix the grated nuts with paprika powder and a pinch of salt.
17. 17. Add the nut mixture to the potatoes in the pan.
18. 18. Continue frying everything for 1 minute.
19. 19. Divide the potatoes into small serving bowls.
20. 20. Garnish the bowls with fresh parsley.
21. 21. Season the prepared sauce with salt and pepper.
22. 22. Serve the sauce alongside the potatoes.

Nutrition per serving

• kcal: 587
• Protein: 11 g · Fett/Fat: 41 g · Carbs: 44 g