- A bag of potatoes
- 6 garlic cloves
- 2 lemons
- A bag of flaked almonds
- Sea salt
- Freshly ground pepper
- 125ml olive oil
- Pan with a lid
- Chopping board
- Vegetable peeler
- Lemon juicer or fork
- Frying pan
- Wooden spoon
- Food processor or masher
- Measuring jug
Half fill a large pan with cold water. Add a pinch of salt. Scrub the potatoes. Peel and chop them. Pop them in the water. Peel the garlic gloves. Add them to the potatoes.
Pop a lid on a pan. Bring to the boil. Turn the heat down. Simmer for 20 mins till the potatoes are soft.
While the potatoes are cooking, juice the lemons. Warm a dry frying pan. Add the flaked almonds. Toast over a medium heat for 2-3 mins till golden. Keep shaking the pan while they cook. Tip them into a bowl.
Drain the potatoes. Shake the colander a few times to shake off as much water as possible.
Put the potatoes and garlic cloves in a food processor. Add the lemon juice. Season with salt and pepper.
Turn the processor onto constant to mash the potatoes. Once they are mashed, start pouring in 125ml olive oil while the processor is going to make a smooth purée.
Taste the potato skordalia and adjust the seasoning. Spoon into a warm serving dish. Top with the flaked almonds to serve.
Mash it up If you don’t have a food processor, you can mash the potatoes and then beat in the lemon juice and olive oil with a wooden spoon to make a smooth purée. If won’t be quite as smooth and sticky as if you’d made it in the processor, but it’ll still be tasty.