Description
Not only is this a fabulous dip for vegetables and breads and things like that, it’s also served as a side dish for things like fried fish and grilled meats–so this stuff is as versatile as it is easy to make.
Ingredients
- 1 ¼ pounds russet potatoes
- 6 cloves garlic, sliced, or to taste
- 1 teaspoon kosher salt, or more to taste
- ½ lemon, juiced
- ¼ cup white wine vinegar
- ½ cup olive oil
- 1 pinch cayenne pepper
- 1 drizzle olive oil, or to taste
- 1 pinch minced fresh oregano
Instructions
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender
- but not falling apart
- 15 to 20 minutes.
- While potatoes are cooking
- add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes
- reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature
- garnished with olive oil and oregano.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 8