Potato and Olive Oil Skordalia

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.