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Active Time
15 min
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Total Time
25 min
Ingredients
Makes about 2 1/4 cups
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
Step 3
While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
Step 4
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
Step 5
Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Leave a Review
Reviews (2)
Back to TopToo bland as is...granted I forgot to toast the almonds but even toasted I don't think it would have enhance the flavor. I finally got to an acceptable taste by adding Greek Seasoning & garlic powder. Not sure I'd make this again.
Beverlina
San Antonio, TX
10/29/2011
When I read this recipe, I thought it was too much garlic, but really it's perfect. I reduced the amount of oil and added some chopped parsley. I used this dip as garnish for a fish. Potatoes in this way are delicious.
edasmorante
Mexico City
1/22/2011
