Fried potatoes with walnuts, spring onions, cherry tomatoes and thyme

Name: Fried potatoes with walnuts, spring onions, cherry tomatoes and thyme
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 50 g Walnut kernels; 2-3 TABLESPOONS clarified butter; 300 g cherry tomatoes; 2 Spring onions; 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg waxy potatoes
50 g Walnut kernels
2-3 TABLESPOONS clarified butter
300 g cherry tomatoes
2 Spring onions
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime, roughly chop the walnuts and roast them in a pan without fat, remove them. Rinse potatoes under cold water, drain and peel.
2
Cut the potatoes into slices. Heat clarified butter in a large pan. Fry the potatoes for about 10 minutes while turning. In the meantime wash and halve the tomatoes. Clean and wash spring onions and cut them into rings.
3
Wash the thyme and dab dry. Wipe off the leaves. Add spring onions, tomatoes and thyme to the potatoes. Season with salt and pepper and fry for another 3 minutes. Sprinkle with walnuts.