Potato Skordalia
There are many versions of skordalia, a thick, garlicky Greek sauce; this one makes an excellent accompaniment to grilled lamb.
1 russet potato, peeled, and
cut into 1" pieces
8–10 garlic cloves, peeled
1⁄2 tsp. kosher salt,
plus more for seasoning
1 cup extra-virgin olive oil
1⁄3 cup ground blanched almonds
1 tbsp. red wine vinegar
Freshly ground black pepper
1. Put potatoes into a 2-qt. pot of salted water and bring to a boil. Cook until tender, about 15 minutes; drain and transfer to a large bowl. Mash potatoes until smooth.
2. Smash garlic cloves, sprinkle them with 1⁄2 tsp. of the salt, and make a paste by finely chopping garlic and repeatedly scraping it against work surface.
3. Add garlic paste to potatoes and vigorously whisk in olive oil, almonds, and vinegar. Season with salt and pepper, to taste. Serve immediately or refrigerate overnight.
MAKES ABOUT 2 CUPS
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