Garlicky Greek Potato and Almond Dip (Potato Skordalia

• Vegan
• Gluten free

• Produce

  • 5 cloves Garlic
  • 1 Russet potato, peeled and cut into 1 cubes, medium

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 cup Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Almonds, raw

Found on thewanderlustkitchen.com

Description

Ingredients

• 1/2 cup raw almonds
• 1/2 teaspoon salt
• 1 medium russet potato, peeled and cut into 1 cubes
• 5-6 cloves garlic, pressed
• 1 cup extra virgin olive oil
• 1 tablespoon red wine vinegar

Directions

• Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skin; discard skins. Place the blanched almonds in a food processor or blender and process until finely ground.
• Place the salt and potatoes in a medium saucepan and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, under the potatoes are fork-tender. Drain and transfer to a large bowl.
• Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle the olive oil into the bowl while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.