- 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
- Knife
- Lemon juicer or fork
- Frying pan
- Wooden spoon
- Bowl
- Colander
- Food processor or masher
- Measuring jug
- 1.
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.
- 2.
Pop a lid on a pan. Bring to the boil. Turn the heat down. Simmer for 20 mins till the potatoes are soft.
- 3.
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.
- 4.
Drain the potatoes. Shake the colander a few times to shake off as much water as possible.
- 5.
Put the potatoes and garlic cloves in a food processor. Add the lemon juice. Season with salt and pepper.
- 6.
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.
- 7.
Taste the potato skordalia and adjust the seasoning. Spoon into a warm serving dish. Top with the flaked almonds to serve.
- Tip
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.
