Time: 55 min.
Complexity: easily
Quantity: 4 tbsp.

Thanks to their creamy texture, mashed potatoes can be used not only as a side dish but also as a base for a rich dip. This dip recipe is inspired by the Greek skordalia sauce, which is also made with mashed potatoes mixed with olive oil, almonds, and plenty of garlic for a more piquant flavor. Place the potato dip in a large dish and pour the roasted pepper sauce into the center. This will add contrasting color, texture, and flavor to your appetizer, giving you double the pleasure. Place the sauce bowl in the center of the table and arrange pita slices around it to scoop up the dip. This appetizer contains only plant-based ingredients and is perfect for Lenten meals.

Ingredients:

• 2 potatoes (about 0.5 kg), well washed
• 6 medium cloves of garlic
• 3/4 cup whole blanched almonds
• 0.5 cup + 2 tablespoons olive oil + extra for drizzling
• 2 whole canned roasted red peppers, rinsed and patted dry
• 0.5 cup parsley leaves
• 1/4 tsp red pepper flakes
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons white wine vinegar
• Baked pita chips and/or warm fresh pita slices, for serving
• Special equipment: sieve or puree press

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, garlic, almond, sweet pepper, parsley, red pepper flakes, lemon juice, wine vinegar, pita chips, pita

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Preparation:

Step 1
• Place the potatoes and 1 tablespoon of salt in a medium saucepan and cover with cold water to a level 2 inches (5 cm) above the potatoes. Bring to a boil over high heat. Reduce heat and simmer until the potatoes are very tender, 25-30 minutes. Once the water begins to simmer, add the garlic cloves and cook until tender, 2-3 minutes. Remove the garlic from the water with a slotted spoon. Cool slightly and coarsely chop.
Step 2
• Place the garlic, almonds, and 1/2 cup olive oil in a food processor. Process until a thick paste forms. Transfer the paste to a large bowl and set aside.
Step 3
• Wash the food processor and add the roasted red pepper, parsley, red pepper flakes, 2 tablespoons olive oil, and 1/4 teaspoon salt. Process until the mixture is smooth and has small chunks. Set aside.
Step 4
• When the potatoes are soft, drain them thoroughly and let them cool slightly. Rub them with a clean kitchen towel to remove the skin. Roughly chop the potatoes. Press them through a potato masher or sieve and place them in a bowl with the almond mixture. Add 2 teaspoons of salt and gently mash until smooth. Add lemon juice, vinegar, and 0.5 cups of water. Taste and adjust the salt if necessary.
Step 5
• Transfer the mashed potatoes to a shallow baking dish and make a large well in the center. Fill it with the roasted pepper sauce and drizzle lightly with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread.

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