Potatoes with walnuts is an easy yet really tasty recipe, perfect when you want to bring something different to the table. It’s one of those dishes that manage to surprise with their rich and enveloping flavor. The taste of the potatoes pairs wonderfully with the flavor of the walnuts, creating a truly pleasant balance.
It’s a side dish that can also be served at an important lunch or dinner, perhaps alongside a meat or fish main course. At the same time, however, it can also be a great vegetarian main course.
The preparation is really simple and does not require particular cooking skills, so it is perfect even when you don’t have much time but want to prepare something good. You’ll see, it’s a recipe that will win you over at the first taste.
Other recipes you might like:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potatoes with Walnuts
- 1 3/4 lb potatoes
- 3 oz (about 2/3 cup) walnut kernels
- 1 onion (small or 1/2 large)
- 3 tbsp butter
- 1 lemon (organic, zest and juice)
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste nutmeg
- to taste salt
Preparation POTATOES WITH WALNUTS
Place a pot of salted water on the stove and bring it to a boil.
Peel the potatoes, cut them into cubes, put them in the pot with the boiling water and parboil them for a couple of minutes (they should remain half-cooked). Remove from the heat and drain the potatoes in a colander.
Grate the lemon zest (only the yellow part), chop the onion and the parsley.
In a pan, preferably non-stick, put the butter and a drizzle of oil, then sauté the chopped onion for about 2 minutes.
Add the grated lemon zest and half of the chopped parsley you have; brown for a few moments, stirring.
Add the potatoes, season with a pinch of nutmeg, adjust the salt if necessary and let cook for about ten minutes (cooking time depends on the size of the potato cubes) turning them gently once or twice.
Meanwhile, pound the walnut kernels in a mortar and moisten them with the lemon juice. Add the remaining parsley and a pinch of salt. Mix well.
When the potatoes are cooked place them on a serving plate and sprinkle the walnut sauce over them.
Serve the potatoes with walnuts hot or warm.
Notes
If you liked this recipe you might also be interested in Gorgonzola, walnuts and potatoes lasagna or Walnut meat rolls or the Honey and walnuts bundt cake.
