Ingredients
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2 medium russet potatoes, peeled and cut into 3/4 inch cubes
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Salt
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1/2 cup almonds (I used sliced)
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4-6 cloves garlic
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Juice from 2 lemons
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3/4 cup olive oil
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Minced flat leaf parsley, for garnish
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Warmed pita bread
Equipment
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Directions
- Preheat oven to 350 degrees. Rinse cut potatoes in a colander until the water runs clear.
- Place potatoes in a pot and cover with 2 inches of water, salted heavily, like sea water. Heat on high until boiling, then reduce heat to medium and simmer 10-15 minutes, or until fork tender.
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Drain and rinse with cold water. Place potatoes in a single layer on a 13x9 baker and place in the oven for about 6 minutes to dry the potatoes out.
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Meanwhile, in a food processor, combine the almonds, garlic, and lemon juice. Process for a few minutes or until it becomes a paste.
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Once the potatoes come out of the oven, put them into a large mixing bowl and mash well, until potatoes are smooth.
- Pour almond mixture into a medium size mixing bowl, then slowly add the olive oil until the mixture is completely blended. (If mixture breaks, add 1 tablespoon of cold water at a time until mixture incorporates.)
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Immediately add almond mixture to mashed potatoes and fold in with a rubber spatula until it all comes together.
- Fill a ramekin and top with parsley garnish. Serve immediately with toasted pita bread pieces.
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