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Skordalia (Greek Garlic and Potato Spread)
Ingredients
  • 2 medium russet potatoes (about 1 pound; 450g), peeled and cut into ¾-inch cubes
  • Kosher salt
  • 3 ounces whole blanched almonds (½ cup; 85g)
  • 4 to 6 medium cloves garlic (see note above)
  • ¼ cup plus 2 tablespoons (90ml) white wine vinegar and/or fresh lemon juice (from about 2 lemons; see note above)
  • ¾ cup (180ml) extra-virgin olive oil
  • Minced flat-leaf parsley, for garnish
  • Warmed pita and/or bread, for serving
Steps
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