Potato and Olive Oil Skordalia
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Potato and Olive Oil Skordalia
Recipe By Michael Weldon
Ingredients
600g potatoes, peeled
6 garlic cloves
¼ cup blanched almonds, toasted
1 cup Squeaky Gate extra virgin olive oil
½ lemon juice
sea salt
Serve With
grilled sour dough or vegetable crudities
Method
Add the potatoes to a large pot of salted water. Place over a high heat and boil. Cook until the potatoes are tender.
In a mortar and pestle, combine the garlic, almonds and a pinch of salt, and pound into a paste.
Once the potatoes are cooked, mash with a potato masher or whisk. Once smooth, add the garlic almond paste and mix into the potatoes. Add the extra virgin olive oil and stir with a whisk until combines. Add the lemon juice and mix until smooth. Taste and adjust the seasoning to your liking.
Serve the dip drizzled with additional extra virgin olive oil over the top.
