Featured Pinch Tips Video
- baking potatoes (tested with fingerlings and equivalent to 2 large baking potatoes)
- 1 c
- extra virgin olive oil (which was reduced to 1/2 cup)
- 3/4 c
- blanched almonds, coarsely chopped
- 1/2 c
- water (used the liquid from boiling the potatoes)
- 1 1/2 Tbsp
- fresh garlic, peeled and coarsely chopped
- 1 Tbsp
- freshly squeezed lemon juice, to taste
- 1/2 tsp
- lemon zest, finely grated ( optional and which is not original to the recipe but i like it)
- salt, to taste
- fresh herb, for garnish (your choice: mint, dill, basil or flat leaf parsley)
- 2-3 Tbsp
- whole milk plain yogurt or greek yogurt (optional)
1In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, *reserve a little bit of the liquid*, peel, then pass the potatoes through a ricer into a medium bowl while they are still hot.
2In a blender, combine the olive oil, almonds, water or potato cooking water, garlic, lemon juice and zest and puree until very smooth. Add more olive oil to help blend the ingredients well.
3Stir the almond mixture into the potatoes until smooth.You can also stir in some plain yogurt at this point if desired, too. Season the skordalia with salt, a drizzle of olive oil, fresh herb garnish if desired and serve warm or at room temperature.