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Almond and Potato Medallions (VRP 036)

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Almond and Potato Medallions are a creative and delicious twist on traditional potato dishes, blending the earthy taste of potatoes with the rich, nutty flavor of almonds. This recipe combines grated and mashed potatoes with almonds, Parmesan cheese, and a hint of nutmeg, resulting in medallions that are crispy on the outside and tender on the inside. Perfect as an appetizer, side dish, or a unique addition to your brunch spread, these medallions are sure to impress with their flavor and presentation.

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Almond and Potato Medallions

Almond and Potato Medallions

Front of the recipe card for Almond and Potato Medallions.

Almond and Potato Medallions

Back of the recipe card for Almond and Potato Medallions.

  1. Box Grater: Use a sturdy box grater to grate the potato coarsely.
  2. Kitchen Sieve: Rinse the grated potato under cold water using a durable sieve to remove excess starch.
  3. Mixing Bowls: Utilize mixing bowls to combine grated potato, mashed potato, almonds, flour, egg yolks, cheese, onion, butter, and seasonings.
  4. Chef’s Knife: Cut the frozen potato rolls into slices using a sharp knife.
  5. Measuring Cups and Spoons: Ensure precise measurements of ingredients with this essential kitchen tool.
  6. Non-Stick Skillet: Fry the coated potato slices in a non-stick skillet for golden, crisp results.
  7. Spatula: Flip the potato slices gently while frying using a heat-resistant spatula.
  8. Baking Sheet: Place the fried potato slices on a greased baking sheet to bake in the oven.
  9. Oven Mitts: Protect your hands when handling hot baking sheets from the oven.
  10. Serving Platter: Arrange the crispy potato medallions on a heated serving platter for a delightful presentation.

A Short History

Potatoes, a staple in cuisines worldwide, have been adapted into countless dishes since their introduction to Europe in the 16th century. Combining them with almonds, a favored ingredient in both sweet and savory dishes for its nutritional value and flavor, showcases the versatility of both ingredients. This recipe is a testament to the innovation in modern cooking, where traditional ingredients are transformed into new culinary creations.


  • 16th Century: Potatoes were introduced to Europe from the Americas and gradually became a dietary staple.
  • Middle Ages: Almonds are already famous in European cuisines, and used in various dishes.
  • 21st Century: Innovative recipes like Almond and Potato Medallions emerge, highlighting the fusion of traditional ingredients in contemporary cooking.

Tips for Making Almond and Potato Medallions

  • Potato Preparation: Ensure the grated potato is well-rinsed and thoroughly dried to prevent sogginess in the medallions.
  • Freezing: Freezing the potato rolls before slicing helps maintain their shape and makes frying easier.
  • Coating: A double coating of flour and almonds ensures a crispy exterior. Be gentle during the coating process to keep the medallions intact.
  • Frying: Fry the medallions until golden brown, but not too long, as they will continue to crisp up in the oven.
  • Baking: Baking after frying enhances the crispiness of the medallions without making them greasy.

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Almond and Potato Medallions Recipe

Almond and Potato Medallions offer a delightful combination of flavors and textures, making them a perfect choice for those looking to elevate their potato dish repertoire. Whether served at a dinner party or enjoyed as a savory snack, these medallions bring a touch of elegance and satisfaction to any culinary occasion. Try this recipe and let the blend of almonds and potatoes surprise your palate.

Almond and Potato Medallions

Almond and Potato Medallions (VRP 036)


  • 1 medium potato, pared
  • ½ cup cooked mashed potato (1 medium)
  • ½ cup finely chopped blanched almonds
  • 1/3 cup all-purpose flour
  • 2 egg yolks, slightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated onion
  • 2 tablespoons butter or margarine, melted
  • ½ teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 1 egg, beaten
  • ½ cup finely chopped blanched almonds
  • 1/4 cup butter or margarine


    1. Coarsely grate potato; rinse in a sieve under cold water. Pat dry and drain on paper toweling.
    2. Combine grated potato, the mashed potato, ½ cup almonds, 1/3 cup flour, the egg yolks, cheese, onion, 2 tablespoons butter and the seasonings in medium-size bowl. Divide mixture in half. Shape each half into roll about 5 inches long and 2 inches in diameter. Wrap each roll securely in plastic wrap, freeze until firm, about 2 hours.*
    3. Remove potato rolls from freezer; unwrap. Cut each roll crosswise into 8 slices, each about ½ inch thick. Coat frozen slices lightly with 1/3 cup flour. Dip each into beaten egg; roll in ½ cup almonds.
    4. Fry coated potato slices in 1/4 cup butter in medium-sized skillet over medium heat until golden on both sides, about 2 minutes a side. Place on greased cookie sheet.**
    5. Heat oven to 350°. Bake fried potato to slices until crisp, about 15 minutes. Arrange on a heated serving platter.
    6. Garnish with parsley sprigs.
    7. Serve immediately.


  1. TIPS: Recipe can be prepared to this point up to 3 days in advance.
  2. Recipe can be prepared to this point 12 hours in advance.
  3. Cover securely with plastic wrap; refrigerate.

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