Potato, Garlic, and Olive Spread

Name: Potato, Garlic, and Olive Spread
Yield: Yield: 8 Portions
Cuisine: Greek
Ingredients: 3 oz/85 g whole almonds, blanched, peeled; 3 lb/1.36 kg russet potatoes; 3 oz/85 g Kalamata olives, pitted; 2 oz/57 g garlic cloves, peeled; 1½ cups/120 mL extra-virgin olive oil; 3 oz/85 g green olives, not bitter, pitted; 2 to 3 fl oz/60 to 90 mL lemon juice; Pita Bread; Salt, as needed; Ground black pepper, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg russet potatoes
3 oz/85

Europe
Greece
Starter
Mediterranean
Street Food
Vegan

Method

Bake the potatoes at 400°F/204°C until they can easily be pierced with a paring knife, 30 to 45 minutes.
In the meantime, toast the almonds at 400°F/204°C until slightly golden brown, 3 to 5 minutes; se