Skordalia Greek Potato Almond (Impression)
Greek classic combining potatoes, almonds, and olive oil for a smooth, vibrant dip. Savory with fresh lemon.
# Liste des ingrédients:
→ Base
01 -
450 g Yukon Gold or russet potatoes, peeled and cubed
02 -
1 teaspoon kosher salt
→ Almond-Garlic Puree
03 -
240 ml extra-virgin olive oil
04 -
120 g blanched almonds
05 -
120 ml water
06 -
3 garlic cloves
07 -
2 tablespoons freshly squeezed lemon juice
→ Garnish
08 -
Extra-virgin olive oil, for drizzling
09 -
Red pepper flakes, to taste
10 -
3 green onions, green tops finely sliced
# Étapes de préparation:
01 -
Bring a medium saucepan of salted water to a boil. Add the cubed potatoes and cook for 5–6 minutes until fork-tender. Drain thoroughly, then transfer to a bowl and mash until smooth.
02 -
Combine olive oil, blanched almonds, water, garlic cloves, and lemon juice in a blender. Blend until the mixture is completely smooth and emulsified.
03 -
Pour the almond-garlic puree over the warm mashed potatoes. Stir thoroughly to integrate, then adjust seasoning with additional salt if required.
04 -
Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, and sliced green onion tops. Serve warm accompanied by chips, pita bread, or assorted vegetables.
# Informations complémentaires:
01 -
For optimal texture, use starchy potatoes such as Yukon Gold or russet and mash while still hot.