Recipe Station

Here's everything for this savory Skordalia. It can be served immediately or refrigerated until needed.

This Is What You Need: 

Ingredients To Gather:

• 2 medium russet potatoes (about 1 pound; 450g), peeled and cut into 3/4-inch cubes
• Kosher salt
• 3 ounces whole blanched almonds (1/2 cup; 85g)
• 4 to 6 medium cloves garlic (see note above)
• 1/4 cup plus 2 tablespoons (90ml) white wine vinegar and/or fresh lemon juice (from about 2 lemons; see note above)
• 3/4 cup (180ml) extra-virgin olive oil
• Minced flat-leaf parsley, for garnish
• Warmed pita and/or bread, for serving

Directions To Follow:

1. Start by preheating the oven to 350 degrees Fahrenheit, and then placing the cubed potatoes in a colander and rinsing with cold water until the water is clear.
2. Place the potatoes in a large saucepan and then cover with cold water. The water should be at least 2 inches higher than the potatoes.
3. Add salt to the water and then bring to a boil over high heat and reduce to medium-low and simmer until a knife goes into the potatoes easily.
4. This usually takes between 10 and 15 minutes.
5. When the potatoes are done, drain them using a colander and then rinse them with hot running for at least 30 seconds.
6. While the potatoes are cooking, add the almonds, garlic, 2 tablespoons (30ml) cold water, and wine vinegar and/or lemon juice to a food processor and then process until the garlic and almonds have turned into a paste and then season with salt.
7. Next, place the potatoes on a rimmed baking sheet, spreading them in an even layer, and then place in the oven for about 6 minutes or until the excess moisture has evaporated from the potatoes and their surface is dry.
8. Mash the potatoes in a large mixing bowl and then stir in the olive oil and the almond-garlic mixture and combine thoroughly.
9. If the mixture does not completely incorporate, just add cold water 1 tbsp. at a time and beat well until the desired consistency is reached.
10. Season with salt and garnish with parsley and serve with warm pita bread.

Finished!

This dip certainly sounds delicious, doesn't it? We really like this dip because it's just as good hot or cold, which makes it the ideal comfort food for a chilly fall day but also a refreshing treat during the sweltering summer months.

Enjoy!

Article & Photo Source: Serious Eats