This is a recipe you must try! Crunchy cashew potatoes. Perfect as a side dish, snack or appetizer. You need only 4 ingredients for the delicious potatoes, the preparation takes only 5 minutes. Let’s go!
I used baby potatoes for my version. This has the advantage that I do not have to peel the potatoes after cooking. This saves time and also the potato retains more nutrients. Because under the skin is the bulk of the nutrients. The more you peel off the potato, the more nutrients you take away from the tuber.
In addition, baby potatoes have a particularly delicate flavor, are soft and at the same time crunchy in texture. And because they are smaller, they take less time to cook and bake. Perfect, right?
First, boil your potatoes in water with a little salt and a bay leaf. If you don’t have a bay leaf in the house, that’s no big deal either. Boil the potatoes until they are almost soft.
While the potatoes are cooking, grind the cashew nuts and mix them with the olive oil. Then spread the mixture in an ovenproof dish. Halve your cooked potatoes and place them unpeeled, with the cut edge on the cashew oil mixture.
Now you just have to bake your potatoes for about 20 minutes until crispy and then enjoy. The crunchy cashew potatoes taste very delicious with fresh salads and they are also a great side dish at the barbecue.
Crunchy Cashew PotatoesCourse: dinner, appetizerDifficulty: easy
1,5 lb Baby Potatoes / New Potatoes
1/3 Cup Cashew
1/3 Cup Olive Oil
1 tsp. Salt
1 Bay Leaf
- Boil the potatoes with a teaspoon of salt and a bay leaf for 10 minutes.
- Grind the cashews in a blender.
- Mix the cashews with the oil. Spread the mixture in a baking dish.
- Cut the potatoes in half and place them with the cut side in the cashew-oil mixture.
- Bake the potatoes for about 20 minutes at 200ºC.