- 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)
How to Make Almond Skordalia
- 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.